Description
A delightful coconut lime fish curry served with aromatic jasmine rice, perfect for a cozy meal.
Ingredients
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 can (400 ml) coconut milk
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon red curry paste (adjust to taste)
- Juice and zest of 1 lime
- 1 tablespoon fish sauce (optional)
- Fresh cilantro for garnish
- Salt and pepper to taste
- 1 ½ cups jasmine rice
- 3 cups water (for cooking rice)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered.
- In a large skillet, heat the olive oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant—about 1-2 minutes.
- Stir in the red curry paste and cook for an additional minute to release its flavors.
- Gradually whisk in the coconut milk, lime juice, and lime zest. If using, add fish sauce. Allow the sauce to simmer gently for 3-5 minutes to meld the flavors.
- Lay the fish fillets into the coconut curry sauce. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Taste the sauce and season with salt and pepper as needed. Adjust the acidity with more lime juice if desired.
- Fluff the jasmine rice with a fork and place a generous serving on each plate. Spoon the fish curry over the rice, ensuring each serving is rich with sauce. Garnish with fresh cilantro for a burst of color and flavor.
Notes
Try adding vegetables like bell peppers or snap peas for more nutrition. Adjust the spice level to your preference.