Name: Spiced Cod with Curried Artichoke
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ¼ pound snow peas, trimmed and strings removed, optional; 2 scallions, trimmed and julienned; ½ cup Tamarind Ketchup; 1½ teaspoons cumin seeds; 3 whole star anise; 1½ tablespoons coriander seeds; 3 tablespoons grape seed, corn, or other neutral oil; Four 6-ounce cod steaks or fillets; ½ teaspoon salt, plus more to taste; ½ teaspoon medium-hot curry powder; 2 tablespoons unsalted butter; 2 whole artichokes; 4 whole cloves; 1 tablespoon crushed red pepper flakes; 1 whole nutmeg, roughly chopped

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

A long-term Vong favorite, one in which we cook the artichokes with one spice mix, a more-or-less traditional curry powder, and coat the cod with another before we quickly sear it. The artichokes become crunchy and add their distinctive sweetness to the subtle, tender cod. You can use any tender or firm white-fleshed fillet for this dish.