Coconut curry style fish recipe

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  • Yield: 4 Servings
  • Total Time: 35 Minutes


For the Coconut Curry-Style Fish
  • 1¼ pounds boneless, skinless fish fillets (any variety), at least 1 inch thick
  • 1 Tablespoon grapeseed oil
  • ½ medium red onion, finely chopped
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced or pressed
  • 1 pint grape or cherry tomatoes, cut in half
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1½ cups coconut milk
  • 1 Tablespoon finely chopped fresh chives
For the Lime Coconut Rice
  • 1 cup coconut milk
  • 2 limes, juiced
  • ¼ teaspoon kosher salt
  • 2 cups prepared brown rice
How to Make It
    For the Coconut Curry-Style Fish
  1. Wash the fish and pat very dry. Cut into 2-inch pieces.
  2. Heat the oil in a medium saucepan over medium-high heat. Add the onion, ginger, and garlic and sauté until softened, about 3 minutes.
  3. Add the tomatoes and sauté for another 3 minutes, stirring frequently to break up the tomatoes.
  4. Add the cumin, salt, black pepper, and cayenne. Stir to combine, and cook for 2 minutes.
  5. Add the coconut milk. Bring to a simmer, add the fish, and cook for 3 to 5 minutes, depending on the thickness of the fish, until the fish is opaque throughout.
  6. Serve over rice with a sprinkle of chives as garnish.
  7. For the Lime Coconut Rice
  8. Bring the coconut milk, lime juice, and salt to a low simmer.
  9. Stir in the prepared brown rice and cook for 5 minutes until heated through and some of the liquid is absorbed.

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