Coconut Curry Fish with Steamed Jasmine Rice
25min
35min
3
620
Chef's Note
For the best flavor, look for fresh, sustainable white fish that's firm enough to hold up in the curry. The key to this dish is balancing the rich coconut milk with the acidity of lime and the savory depth of fish sauce. If you prefer a spicier curry, add a sliced Thai chili or two with the bell peppers.
Tags
Ingredients
1.5 pounds firm white fish fillets (cod, halibut, or sea bass)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1.5 cups jasmine rice
2.25 cups water (for rice)
2 tablespoons coconut oil
2 medium, finely diced shallots
3 minced garlic cloves
2 tablespoons, grated fresh ginger
1 medium, sliced red bell pepper
3 tablespoons Thai red curry paste
14 ounces (1 can) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 juiced and zested lime
1/2 cup, chopped fresh cilantro
1/4 cup, torn fresh Thai basil leaves
3 sliced green onions
3 for serving lime wedges
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. Drain well and set aside.
- 2
Pat the fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon turmeric. Set aside to marinate at room temperature for 15 minutes.
- 3
While the fish marinates, add the rinsed rice and 2.25 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
- 4
Heat 2 tablespoons of coconut oil in a large, deep skillet over medium heat. Add the diced shallots and cook for 3-4 minutes until softened and translucent.
- 5
Add 3 minced garlic cloves and 2 tablespoons of grated ginger to the skillet. Sauté for 1 minute until fragrant.
- 6
Add the sliced red bell pepper and cook for another 2-3 minutes until slightly softened.
- 7
Stir in 3 tablespoons of Thai red curry paste and cook for 1 minute, stirring constantly to prevent burning.
- 8
Pour in the can of coconut milk, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir well to combine and bring to a gentle simmer.
- 9
Carefully place the seasoned fish fillets into the simmering curry sauce. Spoon some sauce over the fish, cover the skillet, and cook for 8-10 minutes until the fish is opaque and flakes easily with a fork.
- 10
Once the fish is cooked, gently stir in the lime juice, being careful not to break up the fish too much.
- 11
Remove from heat and sprinkle with lime zest, half of the chopped cilantro, Thai basil leaves, and green onions.
- 12
Fluff the cooked jasmine rice with a fork and divide among three serving plates.
- 13
Carefully place a portion of fish on each plate alongside the rice, then spoon the curry sauce generously over the fish and partly over the rice.
- 14
Garnish with the remaining cilantro and serve with lime wedges on the side.
Nutrition Information (per serving)
620
42g
56g
25g
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