White Fish in a Coconut Curry Sauce The fish in the recipe is gently poached in an exotic and deeply flavoured sauce. Adjust the red chili amount to your desired ‘heat’ level. It’s delicious on white or brown rice.
13 oz (400 ml) coconut milk 1 cup (250 ml) fish stock Two 2-inch x 1-inch (5 cm x 2.5 cm) strips lemon rind 1 tbsp (15 ml) Thai fish sauce
Serves 6
3 cups (750 ml) cooked rice
2 lb (1 kg) fish fillets, skin off, ideally firm fleshed white fish such as walleye, pike, or bass
3 green onions, finely sliced, for garnish 2 Thai red chilis, finely sliced, for garnish
Sauce 1 large or 2 small cloves garlic, chopped 1-inch (2.5 cm) gingerroot, peeled and julienned into thin strips 1 tsp (5 ml) turmeric powder 2 small Thai red chilis, finely sliced, or ¼ tsp (1 ml) dried chili flakes 1 tbsp (15 ml) canola oil
Wash and dry the fish fillets. Depending on the size, cut each fillet crosswise in half or in thirds so each piece measures about 3inches (7.5 cm) in length. Refrigerate the fillets until until ready to cook. In a large skillet over medium heat, sauté the garlic, gingerroot, turmeric powder, and red chilis in the canola oil for one 1
minute, stirring constantly. Add the coconut milk, fish stock, lemon rind and Thai fish sauce and bring to a boil. Add the fish pieces to the coconut liquid, layering the fillets, if necessary. Return the liquid to the boil and gently simmer, uncovered, for about 10 minutes, or until the fish is just cooked through. Remove the pan from the heat. Spoon the cooked rice onto a large serving platter. Place the cooked fish on top of the rice and spoon over some sauce. Garnish with green onion and Thai red chilis. Â
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