Updated Nov 26, 2014Chatelaine
- REMOVE fish from freezer and let stand about 10 min. Cut into 1-in. pieces.
- HEAT a large saucepan over medium-high. Reserve 1/4 cup green onions. Add oil, then remaining onions, garlic and curry paste. Cook for 2 min. Add squash, coconut milk, 1/2 cup water and fish sauce. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until squash is tender, 15 to 20 min. Add cod. Cook, uncovered, until fish is cooked through, 5 min. Stir in lime juice and zest. Sprinkle with reserved green onions.