Lime & Coconut Poached Fish Curry
Lime & Coconut Poached Fish Curry
Ingredients
For the Curry
- 2 tablespoons ginger, finely chopped
- 2 cloves garlic, finely chopped
- 3 spring onions, white parts chopped, green parts sliced for garnish
- 2 stalks lemongrass, bruised
- 1 red chili, chopped, or to taste
- 1/4 cup fresh Thai basil leaves
- 1 tablespoon oil, for sautéing
- 1 can organic coconut milk, 400ml, separated into cream and milk
- 1 tablespoon red curry paste, heaping
- 1/4 cup water, or as needed
- 1 teaspoon lime zest, from 1 lime
- 1 tablespoon fish sauce
- 1 1/2 pounds fish, such as bream, trout, or cod, cut into large chunks
- 1/2 teaspoon salt, or to taste, for seasoning fish
For Serving
- 4 cups cooked rice
Instructions
- 1
Prepare all aromatics: finely chop the ginger and garlic. Chop the white parts of the spring onions and set aside the green parts for garnish. Bruise the lemongrass stalks by hitting them with the back of a knife or rolling pin. Chop the red chili. Separate the fresh Thai basil leaves.
⏱️ 5 min
- 2
Heat the oil in a large pan or pot over medium heat. Add the chopped white parts of the spring onions and sauté for 1-2 minutes until slightly softened. Add the chopped ginger and garlic, continuing to sauté until fragrant, about 1-2 minutes. Stir in the chopped chili and bruised lemongrass.
⏱️ 4 min
- 3
Carefully spoon 2 to 3 heaping tablespoons of the thick coconut cream (from the top of the can of coconut milk) into the pan with the aromatics. Fry, stirring occasionally, until the coconut cream starts bubbling and the oil separates from the cream, which indicates the 'cracking the coconut cream' technique. This process intensifies the flavor of the spices. Add the heaping tablespoon of red curry paste to the separated oil and fry for 1-2 minutes until it darkens in color and becomes fragrant.
⏱️ 4 min
- 4
Pour in the remaining coconut milk from the can. Add the fresh Thai basil leaves, about 1/4 cup of water (or more for a thinner consistency), grated lime zest, and fish sauce. Stir everything together and bring to a gentle simmer over low heat. Let the curry simmer for 3-5 minutes to allow the flavors to meld and deepen, and for the sauce to slightly thicken.
⏱️ 5 min
- 5
While the curry simmers, lightly season the fish chunks with salt. Gently add the seasoned fish chunks into the simmering curry. If using thinner fish pieces, remove the pan from the heat immediately after adding the fish. Let the residual heat of the curry poach the fish through, which will keep it tender and succulent and allow it to absorb the sauce. This should take about 3-5 minutes, depending on the thickness of the fish.
⏱️ 5 min
- 6
Serve the poached fish curry hot over cooked rice. Garnish with the reserved sliced green spring onions and additional fresh Thai basil leaves, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lime & Coconut Poached Fish Curry
For the Curry
- 2 tablespoons ginger, finely chopped
- 2 cloves garlic, finely chopped
- 3 spring onions, white parts chopped, green parts sliced for garnish
- 2 stalks lemongrass, bruised
- 1 red chili, chopped, or to taste
- 1/4 cup fresh Thai basil leaves
- 1 tablespoon oil, for sautéing
- 1 can organic coconut milk, 400ml, separated into cream and milk
- 1 tablespoon red curry paste, heaping
- 1/4 cup water, or as needed
- 1 teaspoon lime zest, from 1 lime
- 1 tablespoon fish sauce
- 1 1/2 pounds fish, such as bream, trout, or cod, cut into large chunks
- 1/2 teaspoon salt, or to taste, for seasoning fish
For Serving
- 4 cups cooked rice
Instructions
- 1
Prepare all aromatics: finely chop the ginger and garlic. Chop the white parts of the spring onions and set aside the green parts for garnish. Bruise the lemongrass stalks by hitting them with the back of a knife or rolling pin. Chop the red chili. Separate the fresh Thai basil leaves.
⏱️ 5 min - 2
Heat the oil in a large pan or pot over medium heat. Add the chopped white parts of the spring onions and sauté for 1-2 minutes until slightly softened. Add the chopped ginger and garlic, continuing to sauté until fragrant, about 1-2 minutes. Stir in the chopped chili and bruised lemongrass.
⏱️ 4 min - 3
Carefully spoon 2 to 3 heaping tablespoons of the thick coconut cream (from the top of the can of coconut milk) into the pan with the aromatics. Fry, stirring occasionally, until the coconut cream starts bubbling and the oil separates from the cream, which indicates the 'cracking the coconut cream' technique. This process intensifies the flavor of the spices. Add the heaping tablespoon of red curry paste to the separated oil and fry for 1-2 minutes until it darkens in color and becomes fragrant.
⏱️ 4 min - 4
Pour in the remaining coconut milk from the can. Add the fresh Thai basil leaves, about 1/4 cup of water (or more for a thinner consistency), grated lime zest, and fish sauce. Stir everything together and bring to a gentle simmer over low heat. Let the curry simmer for 3-5 minutes to allow the flavors to meld and deepen, and for the sauce to slightly thicken.
⏱️ 5 min - 5
While the curry simmers, lightly season the fish chunks with salt. Gently add the seasoned fish chunks into the simmering curry. If using thinner fish pieces, remove the pan from the heat immediately after adding the fish. Let the residual heat of the curry poach the fish through, which will keep it tender and succulent and allow it to absorb the sauce. This should take about 3-5 minutes, depending on the thickness of the fish.
⏱️ 5 min - 6
Serve the poached fish curry hot over cooked rice. Garnish with the reserved sliced green spring onions and additional fresh Thai basil leaves, if desired.
⏱️ 2 min