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Stuffed Zucchini Thai Cod

Course: Entrees
Cuisine: Thai
Keyword: stuffed vegetables
Prep Time: 45 minutes
Cook Time: 45 minutes
0 minutes
Servings: 8
Calories: 325kcal
Cost: $18
A vibrant and flavorful summer dish

Equipment

  • 1 Saucepan
  • 1 Rubber spatula
  • 1 Baking tray
  • 1 Microplane
  • 1 Ice cream scoop

Ingredients

  • 8 each Small round zucchini
  • 300 g Whitefish
  • 200 g Small shrimp optional
  • 8 each Crispy filo flowers Recipe

Coconut Curry Sauce

  • 500 g Coconut milk
  • 20 g Garlic
  • 15 g Fresh ginger
  • 50 g Red curry paste or miso to taste
  • ½ each Lime juice
  • 125 g English peas parboiled
  • 125 g Diced carrot parboiled

Instructions

Hollowing Out Zucchini

  • All types of zucchini are suitable for stuffing. Wash them. They can be hollowed out before or after a precook. If raw: scoop out flesh using a melon baller or small teaspoon to scrape out the seeds and soft inner flesh, leaving about a ¼-inch (0.6 cm) thick shell. Be careful not to scrape too deep, or the zucchini may break during cooking. If cooked: follow the instructions bellow.

Preparing Zucchini

  • Preheat fan oven to 350ºF/180ºC. Begin by washing them thoroughly under running water to remove any dirt. To ensure the zucchini sit flat and stable during cooking, trim a thin slice off the bottom. Next, carefully cut off the tops—about ½ inch down—and set them aside to use as "lids" later if desired. Season the inside with salt.
  • Once prepped, arrange zucchini upside down along with the tops on a oiled baking tray. Bake for 30 minutes. Let cool completely.
  • Scoop out the pulp ands seeds.
  • Don’t discard the pulp — it can be turned into a delicious Zucchini-Basil Gazpacho amuse-bouche!
    zucchini-basil gazpacho

Preparing Fish

  • Defrost shrimp accordingly, and drain. Meanwhile, debone fish fillet and cut into bite size portions. Marinate fish with a drizzle of basil oil if desired. Keep fish and shrimp refrigerated.

Coconut Sauce

  • In a saucepan or sautoir, heat up coconut milk along with red curry paste, grated ginger and purred garlic. Bring to boil and cook for 5 minutes.
  • Add the fish and shrimp. Season with salt to taste. Cook 10 minutes on very low heat.
  • Add the parboiled english peas and carrots. Stir up, bring to a quick boil – turn off the heat, put the lid on and let mixture sit for 5 minutes.
  • Stuff precooked zucchini to the top.

Final Baking

  • Cover the stuffed zucchini with the crispy filo flower and zucchini tops. Bake for 10 minutes at 400ºf/200ºC.
  • Enjoy!

Nutrition

Serving: 300g | Calories: 325kcal
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