Curry-Coconut Braised Fish

Start to finish: 20 minutes / Servings: 4
Comfortingly creamy with a little hit of heat, this easy weeknight dish was inspired by chef Edward Lee, author of “Smoke & Pickles,” which explores his philosophy of finding innovative ways to blend Southern cuisine and Asian flavors. The coconut milk curry evokes traditional Thai flavors as well as fish amok, the Cambodian classic fish curry often served steamed in a banana leaf.

And assembly couldn’t be simpler—dump everything but the fish into a pot for about 10 minutes, then add the fish to gently cook for another 10. Any thick, firm whitefish, such as cod, hake or Chilean sea bass, will work. Avoid a thin fillet such as sole or tilapia, which will break down in the braising liquid.

Using full-fat coconut milk was important, as it will not break as the vegetables cook. Low-sodium chicken broth gave us better control over the dish’s final seasoning.
Don’t cook the fish too long or it will fall apart.

Ingredients:

14-ounce can coconut milk
2 medium carrots, peeled, halved lengthwise and cut into ½-inch pieces
1 medium yellow onion, halved and thinly sliced
6 garlic cloves, finely grated
2 teaspoons turmeric
2 teaspoons curry powder
½ teaspoon red pepper flakes
1 cup low-sodium chicken broth
1½ pounds firm whitefish, cut into 2-inch chunks
Kosher salt and ground white pepper
Steamed white rice, to serve
Lime wedges, to serve

Directions :

1. In a large Dutch oven over medium-high, combine the coconut milk, carrots, onion, garlic, turmeric, curry powder and pepper flakes. Cook over medium heat, uncovered and stirring occasionally, until thickened and the vegetables are softened, about 10 minutes.

2. Stir in the broth and bring to a simmer. Season the fish with salt and white pepper, then stir into the pot. Cover and cook over low until the fish flakes easily when poked with a fork but remains intact, 7 to 10 minutes. Taste and season with salt and pepper. Serve over steamed white rice with lime wedges.

Author: el hassan

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