Coconut Curry Simmered Fish Fillets

By The Canadian Living Test Kitchen

87 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	368368 cal
pro	25 g25g pro
total fat	26 g26g total fat
sat. fat	18 g18g sat. fat
carb	11 g11g carb
fibre	1 g1g fibre
chol	45 mg45mg chol
sodium	489 mg489mg sodium
% RDI:	-
calcium	99 calcium
iron	3030 iron
vit A	1414 vit A
vit C	100100 vit C
folate	1717 folate

More great recipes from this menu:

Any fish will work beautifully, but pickerel, whitefish or lake trout are especially tasty. There are several curry pastes available, so experiment to find one you like (try Thai red curry paste for a really fiery dish). Serve this saucy curry over rice or rice noodles.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , sliced1 1oniononions, sliced
1 sweet red pepper , sliced1 1sweet red peppersweet red peppers, sliced
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
1 tbsp mild curry paste 1 1tbsp tbspmild curry paste
1 can (14 oz/400 ml) coconut milk 1 1can (14 oz/400 ml) can (14 oz/400 ml)coconut milk
1 1lb lbskinless firm-fleshed fish filletskinless firm-fleshed fish fillets
2 tsp cornstarch 2 2tsp tspcornstarch
1/2 cup chopped fresh coriander 1/2 1/2cup cupchopped fresh coriander
1 tsp grated lime rind 1 1tsp tspgrated lime rind
2 tbsp lime juice 2 2tbsp tbsplime juice
3/4 tsp salt 3/4 3/4tsp tspsalt
1 lime , cut_in wedges1 1limelimes, cut_in wedges

Preparation

In large skillet, heat oil over medium heat; fry onion, red pepper, garlic, ginger and curry paste, stirring, until pepper is softened, about 5 minutes.

Add coconut milk, stirring and scraping up any brown bits on bottom of pan; bring to boil. Cut fish fillets into 3-inch (8 cm) pieces; add to pan. Reduce heat, cover and simmer until fish flakes easily when tested, about 6 minutes. Using slotted spoon, transfer fish to platter; keep warm.

In small bowl, stir cornstarch with 1 tbsp (15 mL) cold water. Stir into pan and bring to boil; boil until thick enough to coat back of spoon, about 1 minute. Stir in coriander, lime rind and juice, and salt. Pour over fish; serve with lime wedges.

Additional information :

Other options: Any grilling, roasting or pan-frying fish

Source : Canadian Living Magazine: June 2004