Curried White Fish Poached in Coconut Milk


This is a Thai-inspired, crazy-simple way to make incredibly flavorful fish in about 15 minutes! Lots of people “don’t like fish”, but this recipe will convert them, because the flavors are delicate and aromas are mild. The touch of chili-garlic sauce gives the fish flavor and just a hint of spiciness.

Cooking  Time

10

Preparation Time

5 minutes

Servings

1-4

Equipment

8-10″ skillet with lid

Ingredients

 

  • 2-4 white fish fillets such as tilapia, cod, flounder, swai
  • I/2 -1 15-oz can coconut milk- regular or lite
  • 1 T curry powder
  • 1 tsp to 1T chili-garlic paste (depending upon how spicy you like your foods)
  • 1 medium white or yellow onion, sliced thinly
  • 1 carrot- use a peeler to make thin slices or use matchstick carrots
  • Pineapple- 1 ring per fillet

FOR YOUR SIDE DISHES:

  • a couple of large handfuls of spinach for each serving- (about 3-4 oz. fresh spinach)
  • Cooked rice- plain or made with the other half can of coconut milk- 1 CUP COOKED FOR EACH SERVING

Directions

  1. Turn burner on medium heat
  2. Pour coconut milk into skillet
  3. Add curry powder and garlic-chili paste and stir to combine
  4. Place fish in skillet
  5. Top fish with sliced onion, carrots, and pineapple
  6. Cover skillet and cook until fish turns opaque, flakes, and reaches an internal temperature of 145F

Serve with:

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