Fructose Free Lemongrass Coconut Cod Stir-Fry with Lime
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Learn more āIngredients
4 servings
For the cod
- 1 Ā½ lb cod fillets, cut into 1 Ā½-inch pieces
- 1 tbsp fish sauce
- 1 tbsp cornstarch
For the sauce
- 2 stalks lemongrass, tender inner white and pale-green parts only, finely minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp sugar
- Ā½ tsp ground turmeric
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups snap peas, strings removed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 1 thai red chili, thinly sliced (optional)
Can be omittedthai red chili
For serving
- Ā¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges
- steamed jasmine rice, for serving
Instructions
- 1
In a medium bowl, toss the cod pieces with 1 tbsp fish sauce and the cornstarch until evenly coated. Set aside while you prepare the remaining ingredients.
- 2
In a small bowl, whisk together the minced lemongrass, coconut milk, 2 tbsp fish sauce, lime juice, lime zest, sugar, and turmeric until combined. Set the sauce aside.
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