Poached Fish Curry
Ingredients
1 tbsp.
coconut or peanut oil
1
medium onion, chopped in ½" pieces
1
red bell pepper, thinly sliced
4 oz.
fresh haricots verts, trimmed
2 tbsp.
curry paste
14 oz. can
light coconut milk
1 tbsp.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
1 tbsp.
brown sugar
1-1 ¼ lbs.
fresh fish fillets (such as sea bass, snapper, tilapia or trout), less than 1" thick
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
- prepared brown rice, warm, for serving
- garnishes, to taste: lime wedges, thinly sliced green onions and chopped cilantro
Directions
Heat oil in an extra-large skillet over medium-high heat until shimmering but not smoking. Add vegetables; cook and stir until vegetables are crisp-tender (4-5 min.). Add curry paste; cook and stir for 1-2 min. Add coconut milk, juice and sugar; bring to a boil. Reduce heat to medium-low; simmer for 2-3 min. Season fish with salt and pepper and add to pan; cover pan and cook until fish is flaky and just opaque throughout (10-15 min.). Serve immediately over rice with desired garnishes.
Good to Know:
- Find haricots verts in the Produce Department.
- The fish suggested above are lean, flaky and mild. If you prefer a firmer fish, halibut, barramundi or Pacific cod are good choices, too. A fillet less than 1" thick of any of these options will still cook in 10-15 min.
