Coconut curry fish by Millie Peartree
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Here’s a great dish to make when you don’t have fresh fish on hand. Because frozen fish doesn’t hold up well to pan-frying, simmering it in a sauce is the best way to cook it. Serve it over couscous, rice, or grated cooked cauliflower to enjoy every last drop of the curry sauce.
Ingredients
Olive oil
1 Tbsp
Red bell pepper(s)
2 medium
Green bell pepper(s)
2 medium
Uncooked onion(s)
1 medium
Kosher salt
2 pinch(es)
Black pepper
2 pinch(es)
Curry powder
1.5 Tbsp
Garlic clove
2 clove(s)
Fresh ginger
1 Tbsp
Frozen skinless whiting fillets
1 pound(s)
Canned unsweetened light coconut milk
13.5 fl oz
Lime
1 medium
Uncooked scallion(s)
2 medium
Cilantro
1 Tbsp
Instructions
1
Heat a medium saucepan over medium-high. Drizzle in oil and swirl to coat bottom of pan. Add peppers and onions, and saute until softened, about 3 minutes. Season with salt and pepper.
2
Sprinkle vegetables with curry powder, and saute until fragrant, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
3
Place fish on top of cooked vegetables, pour coconut milk over top, reduce heat to medium-low, and simmer until fish is cooked and starts to flake, about 20 minutes. Adjust salt and pepper, if necessary. Drizzle with lime juice, and serve garnished with scallions and cilantro.
4
Serving size: about 3 ½ oz fish and about ½ cup sauce
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