Poached Fish Curry
Poached Fish Curry
Serves 4
10 min.
active cooking time
25 min.
total cooking time
Ingredients
A note about gluten: When a gluten-free curry paste is used, this recipe is gluten free.
1 tbsp.
coconut or peanut oil
1
medium yellow or red onion, chopped into 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
1 tbsp.
brown sugar
1-1 ¼ lbs.
fresh fish fillet(s) (such as sea bass, snapper, tilapia or trout), less than 1" thick, skin removed
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
- prepared brown rice, warm, for serving
- garnishes, to taste (optional): lime wedges, thinly sliced green onion and chopped cilantro
Directions
- In an extra-large skillet, heat oil over medium-high heat until shimmering but not smoking.
- Add chopped onion, bell pepper and beans; 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; add fish to pan and cook, covered, until fish is flaky and just opaque throughout (10-15 min.).
- Serve immediately over warm rice with desired garnishes.
Tasty Tip:
- The fish suggested above are lean, flaky and mild. For a firmer bite, try halibut, barramundi or Pacific cod. Any fillet less than 1" thick typically cooks in 10-15 min.
Find It!
- Find haricots verts in the Produce Department.
- Find Kowalski's Freshly Squeezed Lime in the Produce Juice Case.
