2 Tablespoons chili garlic sauce
2 Tablespoons minced shallots
2 Tablespoons chopped and toasted macadamia nuts or almonds
2 Tablespoons minced fresh ginger
1 Tablespoon coriander seeds, toasted and ground
2 teaspoons fish sauce
Juice and zest of a lime
1 teaspoon sugar
1 Tablespoon vegetable oil
1 teaspoon sesame oil
Alaska Cod Cakes:
1 pound Alaska Cod fillets, fresh, frozen or thawed
1 Tablespoon mayonnaise
1/4 cup seasoned dry bread crumbs
1 egg, beaten
Salt and pepper, to taste
1/3 cup flour
3 Tablespoons olive oil
1 package (5 to 6 oz.) spinach
1 can (14 oz.) unsweetened coconut milk
1/2 cup chicken broth
Mix all ingredients for spicy paste in a small food processor or blender. In a saucepan, heat paste over medium heat just until fragrant, about 1 minute. Stir in coconut milk and chicken broth. Cook 3 to 5 minutes; keep warm.
To make cod cakes, fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
Mix cod flakes, mayonnaise, bread crumbs and egg in a bowl; season with salt and pepper. Form into 4 cod cakes. Dust lightly with flour and sauté in olive oil until golden brown on both sides. Remove cakes from pan; keep warm.
Wipe out pan; return pan to burner. Add 1/3 cup water and spinach. Cook over medium heat just until spinach is wilted; drain.
To serve, divide and portion spinach among 4 shallow soup/pasta bowls. Top each with a cod cake. Ladle about 1/2 cup broth around and over each cake.
Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.