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Ingredients

2 tablespoons chopped mint
2 tablespoons chopped cilantro
1 cup bean sprouts
1 1/2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon red pepper flakes
1 stalk fresh lemongrass
2 teaspoons canola or vegetable oil
4 (4-ounce) black cod fillets, each about about 1-inch thick, center-cut, boned and skinned
1 tablespoon peeled and finely chopped ginger
1 tablespoon finely chopped garlic
1 (13- to 14-ounce) can unsweetened light coconut milk
1 tablespoon soy sauce
2 tablespoons Asian fish sauce
1 small red bell pepper, cored, seeded and thinly sliced
1 large carrot, julienned
4 green onions, cut into 3-inch pieces
2 tablespoons lime juice
Lime wedges

Description

<em><strong>Secret Ingredient: Lemongrass</strong></em> Guest Chef Kathy Casey, Owner Of <a Href="http://www.kathycasey.com">Kathy Casey Food Studios</a>, Dish D'Lish Cafés And Creator Of Dish

Wholefoods