Chilean Seabass Coconut Curry
Chilean Seabass Coconut Curry
Ingredients
For the Curry
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, minced
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can full-fat coconut milk, (13.5 ounce)
- 1/2 cup chicken or vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound Chilean seabass fillets, skin on
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
For Serving
- as needed steamed rice
Instructions
- 1
Heat 2 tablespoons of coconut oil in a large skillet or pot over medium heat. Add the diced yellow onion and sauté until softened, about 5 minutes.
⏱️ 5 min
- 2
Stir in 1 tablespoon of grated fresh ginger and 1 tablespoon of minced fresh garlic. Cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Add 1 tablespoon of red curry paste, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of coriander. Stir well to combine with the aromatics and cook for 1 to 2 minutes, allowing the spices to toast.
⏱️ 2 min
- 4
Pour in 1 (13.5 ounce) can of full-fat coconut milk and 1/2 cup of chicken or vegetable broth. Bring the mixture to a simmer.
⏱️ 3 min
- 5
Add 1 tablespoon of brown sugar, 1 tablespoon of fish sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until well combined.
⏱️ 1 min
- 6
Gently place the 1 pound Chilean seabass fillets (skin on) into the simmering sauce. Cover the skillet and cook for 10 to 12 minutes, or until the fish is flaky and cooked through.
⏱️ 12 min
- 7
Stir in 1 cup of halved cherry tomatoes during the last 2 minutes of cooking.
⏱️ 2 min
- 8
Remove the skillet from heat. Garnish with 1/2 cup of fresh chopped cilantro. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilean Seabass Coconut Curry
For the Curry
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, minced
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can full-fat coconut milk, (13.5 ounce)
- 1/2 cup chicken or vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound Chilean seabass fillets, skin on
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
For Serving
- as needed steamed rice
Instructions
- 1
Heat 2 tablespoons of coconut oil in a large skillet or pot over medium heat. Add the diced yellow onion and sauté until softened, about 5 minutes.
⏱️ 5 min - 2
Stir in 1 tablespoon of grated fresh ginger and 1 tablespoon of minced fresh garlic. Cook for 1 minute until fragrant.
⏱️ 1 min - 3
Add 1 tablespoon of red curry paste, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of coriander. Stir well to combine with the aromatics and cook for 1 to 2 minutes, allowing the spices to toast.
⏱️ 2 min - 4
Pour in 1 (13.5 ounce) can of full-fat coconut milk and 1/2 cup of chicken or vegetable broth. Bring the mixture to a simmer.
⏱️ 3 min - 5
Add 1 tablespoon of brown sugar, 1 tablespoon of fish sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until well combined.
⏱️ 1 min - 6
Gently place the 1 pound Chilean seabass fillets (skin on) into the simmering sauce. Cover the skillet and cook for 10 to 12 minutes, or until the fish is flaky and cooked through.
⏱️ 12 min - 7
Stir in 1 cup of halved cherry tomatoes during the last 2 minutes of cooking.
⏱️ 2 min - 8
Remove the skillet from heat. Garnish with 1/2 cup of fresh chopped cilantro. Serve immediately with steamed rice.
⏱️ 1 min