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How Chef Tara Monsod Ate Her Way Around the World Without Ever Leaving LA (Plus a Grilled Cod Recipe)

Sabrina Medora

Sabrina Medora

August 26, 2021
tara monsod chef
Clock icon

35 min

Total

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6

Servings

Protein icon

Fish / Seafood

Protein

Made simple with pre-portioned cod from ButcherBox, this recipe is simple enough for a weeknight dinner and impressive enough to be the star of any dinner party gathering.

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

For the fish:

  • 1 pound rock cod or Alaskan cod

  • 6 8-inch-square banana leaves OR pieces of aluminum foil

  • 6-12 toothpicks or bamboo skewers

    soaked

For the marinade:

  • 1/2 cup fresh turmeric

    chopped

  • 2 stalks lemongrass

    chopped fine

  • 5 garlic cloves

    peeled

  • 2 teaspoons ground turmeric

  • 1 1/2 tablespoons ground cumin

  • 1 tablespoon ground coriander

  • 1 tablespoon chili flake

    plus more to taste

  • 3/4 cup lemon juice

  • 3 teaspoons fish sauce

  • 1 1/4 cup extra virgin olive oil

  • kosher salt

    to taste

For the Nam Jim Jaew (Thai chili dipping sauce)

  • ½ cup shallots

    diced

  • ½ bunch cilantro

    chopped

  • ½ cup fish sauce

  • ½ cup fresh lime juice

    from 4-5 limes

  • 1 teaspoon sugar

  • 3 green onion

    sliced

  • 1 ½ tablespoons toasted rice powder

  • 1 tablespoon crushed red pepper

Garnish

  • ½ cup cilantro leaves

  • ½ cup mint leaves

  • ½ cup Thai basil

  • ½ cup sliced Fresno chilies

  • Lime wedges

Step By Step

Instructions

1
Open cod, drain any excess liquid, and pat dry with paper towels. Cut into six portions. Season lightly with salt.
2
Combine lemongrass marinade ingredients in a blender until smooth. Pour marinade over the fish and make sure all parts are covered with the marinade. Refrigerate for about an hour.
3
Heat your grill to medium heat. Preferably charcoal fire or wood grill if you have them available.
4
Lightly heat each piece of banana leaf over grill to make them pliable to fold to prevent ripping. (If using foil paper, skip to step 4).
5
Place 1 tablespoon of marinade in the center of each banana leaf, followed by 1 piece of fish. Fold banana leaf/foil paper to enclose the fish inside. Use the skewer to keep the banana leaf closed. Repeat with all portions of fish.
6
Place each banana leaf/foil paper-wrapped portion on the grill. Cook for 8-10 min on each side until the fish is steamed and cooked through.
7
While fish is resting, make the Nam Jim Jaew (Thai chili dipping sauce). Combine ingredients in a bowl and mix well.
8
Open each banana leaf/foil paper, add limes and garnish.
9
Serve over rice with dipping sauce.

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