Coconut Curry Simmered Fish Fillets
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 368 |
| pro | 25 g |
| total fat | 26 g |
| sat. fat | 18 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 45 mg |
| sodium | 489 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 30% |
| vit A | 14% |
| vit C | 100% |
| folate | 17% |
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1 tbsp (15 mL) vegetable oil
1 onion, sliced
1 sweet red pepper, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1 tbsp (15 mL) mild curry paste
1 can (14 oz/400 mL) coconut milk
1 lb (500 g) skinless firm-fleshed fish fillets
2 tsp (10 mL) cornstarch
1/2 cup (125 mL) chopped fresh coriander
1 tsp (5 mL) grated lime rind
2 tbsp (25 mL) lime juice
3/4 tsp (4 mL) salt
1 lime, 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
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Other options: Any grilling, roasting or pan-frying fish
Source
Canadian Living Magazine: June 2004
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