If you have ever ordered a flavour-packed fish bowl at a restaurant and wondered how to recreate that magic in your own kitchen, this is your sign to try it. We are pairing buttery baked black cod with a silky Thai peanut curry sauce and a mix of soft and crispy jasmine rice for a dinner that feels special but fits perfectly into a busy weeknight.
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Why We Love This Recipe
- Texture contrast: The combination of silky curry sauce, tender black cod, and crunchy crispy rice makes every bite exciting.
- Restaurant style at home: It feels fancy enough for guests but uses simple techniques you can master in under an hour.
- Balanced meal: You get protein, healthy fats, and plenty of greens all in one beautiful bowl.
- Customizable heat: You can easily adjust the red curry paste to make the sauce as spicy or mild as your family prefers.
Ingredients
Black Cod
- Black cod
- Soy sauce
- Maple syrup
- Neutral oil
- Garlic powder
- Kosher salt
- Black pepper
Crispy Rice
- Jasmine rice
- Kosher salt
- Neutral oil
Vegetables
- Cauliflower florets
- Snap peas, trimmed
- Neutral oil
- Salt and pepper
Thai Peanut Curry Sauce
- Smooth peanut butter
- Red curry paste
- Coconut milk
- Soy sauce
- Maple syrup
- Lime juice
For Finishing
- Sliced almonds
- Lime
- Fresh cilantro
- Scallion
- Red chili
See the recipe card below for quantities.
Instructions
Whether you choose the convenience of cooking your rice the day before or the speed of prepping it fresh, these bowls deliver a vibrant, restaurant-quality meal at home.
Prepare the Rice
The Day-Before Method (Recommended): Combine rinsed jasmine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Let stand, covered, for 10 minutes. Fluff, spread on a tray to release steam, and refrigerate overnight. This results in the best crispy texture.
The Same-Day Method: Follow the cooking steps above. Once cooked and fluffed, spread the rice thinly on a large plate or baking sheet and place it in the freezer for 10 to 15 minutes or near an open window/fan to cool and dry out as much as possible before frying.
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Toss cauliflower with 3 teaspoons of oil, salt, and pepper. Spread on a parchment-lined tray and place in the bottom half of the oven. Roast for 18 to 22 minutes until tender and browned.
Glaze the Cod
Pat the cod dry, cut it into portions, and place it on a parchment-lined medium au gratin or small sheet pan. Whisk soy sauce, maple syrup, neutral oil, garlic powder, salt, and pepper in a small bowl. Brush over the cod and let it sit for 10 to 15 minutes.
Make the Thai Peanut Curry Sauce
Whisk peanut butter, red curry paste, coconut milk, soy sauce, maple syrup, and lime juice in a small saucepan over low heat. Add water 1 tablespoon at a time until the sauce is glossy and spoonable. Keep warm on low heat.
Toast the Almonds
Place almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove from the pan.
Bake the Black Cod
When cauliflower has 8 minutes left, place the cod in the oven on an upper rack. Roast for 7 to 10 minutes until opaque and flaky.
Cook the Snap Peas
Toss peas with remaining 1 teaspoon oil and a pinch of salt. Add them to the cauliflower tray for the last 2 to 4 minutes of roasting.
Make the Crispy Rice
Divide your prepared rice in half. Keep one half aside to reheat gently (steamed or microwaved).
➡️Tip: Reheating Soft Rice: To warm the remaining half of your rice, place it in a small saucepan with 1 to 2 teaspoons of water, cover, and warm over low heat for 3 to 5 minutes, stirring once or twice.
Heat 2 teaspoons of oil in a skillet over medium heat. Add the other half of the rice, breaking it up gently, and press it into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is lightly golden and crisp.
➡️Tip: Ensure your skillet is hot before adding the rice to guarantee that golden, crunchy crust.
Assemble
Divide the soft and crispy rice between two bowls. Add cod, cauliflower, and peas. Drizzle with sauce and garnish with almonds, cilantro, scallions, chili, and lime.
Tips, Substitutions & Serving Suggestions
- What is Crispy Rice? This technique involves pan-frying cooked rice in oil to create a toasted, golden-brown crust on the bottom, which adds a fantastic crunch that contrasts beautifully with soft components.
- Make-Ahead Tip: For the best crispy texture, cook your rice the day before and keep it in the fridge overnight. Cold, dry rice crisps up much faster in the skillet than freshly cooked rice.
- Heat Control: Start with 1 teaspoon of red curry paste if you prefer a mild sauce, then add more to reach your desired spice level.
- Serving Advice: Keep the sauce spooned over the bowl rather than tossing everything together. This ensures the fish stays in nice pieces and the crispy rice maintains its texture.
- Broiling: If you want extra colour on your fish, switch the oven to broil for the final 1 to 2 minutes of the cooking time, but watch it closely so it does not burn.
Loved this Baked Black Cod Recipe? Try These Next:
- Weeknight Miso Black Cod Rice Noodle Bowls (Air Fryer)
- Easy Tomato Poached Halibut with Fennel and White Beans
- Pan Seared Blackened Salmon with Charred Jalapeno Crema
- Salmon with Ponzu Sauce
Transparency is important to us! We are Hestan Culinary ambassadors, and this post contains affiliate links. The thoughts, tips, and results shared in this recipe are 100% our own!
📖 Recipe
Baked Black Cod with Thai Peanut Curry Sauce & Crispy Rice
Ingredients
Black Cod
- 12 -16 oz black cod thawed (340 – 454 g)
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon neutral oil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Crispy Rice
- 1 cup jasmine rice 200 g, rinsed until water runs mostly clear
- 1 ¼ cups water
- Pinch kosher salt
- 1 tablespoon neutral oil divided
Vegetables
- 2 cups small cauliflower florets 200 g
- 1 ½ cups snap peas, trimmed 150 g
- 4 teaspoon neutral oil divided
- Salt and pepper to taste
Thai Peanut Curry Sauce
- 5 tablespoon smooth peanut butter
- 2 teaspoon red curry paste or to taste
- ¾ cup canned coconut milk 180 ml
- 2 teaspoon soy sauce
- 2 teaspoon maple syrup
- 2 teaspoon lime juice
- 2 to 4 tablespoon water as needed
For Finishing
- ¼ cup sliced almonds toasted
- 1 lime cut into wedges
- 2 tablespoon fresh cilantro chopped
- 1 scallion thinly sliced
- 1 red chili thinly sliced
Instructions
- Whether you choose the convenience of cooking your rice the day before or the speed of prepping it fresh, these bowls deliver a vibrant, restaurant-quality meal at home.
Cook the Rice
- The Day-Before Method (Recommended): Combine rinsed jasmine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Let stand, covered, for 10 minutes. Fluff, spread on a tray to release steam, and refrigerate overnight. This results in the best crispy texture.
- The Same-Day Method: Follow the cooking steps above. Once cooked and fluffed, spread the rice thinly on a large plate or baking sheet and place it in the freezer for 10 to 15 minutes or near an open window/fan to cool and dry out as much as possible before frying.
Roast the Cauliflower
- Preheat the oven to 425°F (220°C). Toss cauliflower with 3 teaspoons of oil, salt, and pepper. Spread on a parchment-lined tray and place in the bottom half of the oven. Roast for 18 to 22 minutes until tender and browned.
Glaze the Cod
- Pat the cod dry, cut it into portions, and place it on a parchment-lined small tray. Whisk soy sauce, maple syrup, neutral oil, garlic powder, salt, and pepper in a small bowl. Brush over the cod and let it sit for 10 to 15 minutes.
Make the Thai Peanut Curry Sauce
- Whisk peanut butter, red curry paste, coconut milk, soy sauce, maple syrup, and lime juice in a small saucepan over low heat. Add water 1 tablespoon at a time until the sauce is glossy and spoonable. Keep warm on low heat.
Toast the Almonds
- Place almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove from the pan.
Bake the Black Cod
- When cauliflower has 8 minutes left, place the cod in the oven on an upper rack. Roast for 7 to 10 minutes until opaque and flaky.
Cook the Snap Peas
- Toss peas with remaining 1 teaspoon oil and a pinch of salt. Add them to the cauliflower tray for the last 2 to 4 minutes of roasting.
Make the Crispy Rice
- Divide your prepared rice in half. Keep one half aside to reheat gently (steamed or microwaved).
- Heat 2 teaspoons of oil in a skillet over medium heat. Add the other half of the rice, breaking it up gently, and press it into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is lightly golden and crisp.
Assemble
- Divide the soft and crispy rice between two bowls. Add cod, cauliflower, and peas. Drizzle with sauce around the bowl and garnish with almonds, cilantro, scallions, chili, and lime.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
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Notes
Tips, Substitutions & Serving Suggestions
- What is Crispy Rice? This technique involves pan-frying cooked rice in oil to create a toasted, golden-brown crust on the bottom, which adds a fantastic crunch that contrasts beautifully with soft components.
- Make-Ahead Tip: For the best crispy texture, cook your rice the day before and keep it in the fridge overnight. Cold, dry rice crisps up much faster in the skillet than freshly cooked rice.
- Heat Control: Start with 1 teaspoon of red curry paste if you prefer a mild sauce, then add more to reach your desired spice level.
- Serving Advice: Keep the sauce spooned over the bowl rather than tossing everything together. This ensures the fish stays in nice pieces and the crispy rice maintains its texture.
- Broiling: If you want extra colour on your fish, switch the oven to broil for the final 1 to 2 minutes of the cooking time, but watch it closely so it does not burn.
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