Lemon Kissed Green Fish Curry
Here’s a way to liven up your any-day fish recipe roster. Our delectable concoction is inspired by Thai fish curry recipes, with the addition of tangy lemon to the mix. Serve it with rice or noodles for a quick meal that looks like it took much more work.
Ingredients
- 1 1/2 pounds white fish fillets
- 1/2 teaspoon salt
- 1 lemon zest & juice
Curry Sauce
- 3 tablespoons coconut oil
- 2 large shallots finely chopped
- 6 garlic cloves minced
- 1 fresh red chili diced
- 1 teaspoon ground turmeric
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon salt
- 2 tablespoons Thai green curry paste
- 1 can coconut milk 14-ounce
- 1 tablespoon fish sauce
- 2 cups fish stock
- 2 cups carrots diced
- 1/2 cup fresh coriander chopped
Instructions
- Cut the fish fillets into chunks about 2-inches square. Wash and pat dry, placing them into a bowl.
- Sprinkle with salt, 2 minced cloves of garlic, and the zest of 1 lemon, and half of the juice.
- Stir to coat the fish on all sides, massaging gently.
- Set aside for now.
Curry Sauce
- Heat the coconut oil in a large skillet, and sauté the shallots for about 3 to minutes, until fragrant.
- Add the remaining 4 cloves minced garlic, and the chopped red chili. Continue to cook for another 3 to 5 minutes, so that the flavors begin to blend.
- Next, add the ginger and turmeric, and cook for another 2 minutes.
- Season with salt to taste.
- Add the curry paste to a skillet, along with the fish sauce and can of coconut milk, with the heat at a medium-low temperature.
- Heat slowly, and stir until it simmers. Stir in the fish stock, and the remaining lemon juice.
- Add the diced carrots, and simmer until tender, or about 5 minutes.
- Cook the fish last. Discard any remaining marinade, and push the pieces of fish down into the sauce.
- Allow it to simmer for about 3 to 5 minutes, until the fish is opaque and flakes easily. Spoon the sauce over the fish as it cooks.
- When it’s done, stir in the chopped cilantro for about minute, and remove from heat. Serve immediately.
Notes
Note: Choose and firm-fleshed white fish for this recipe, including halibut, sea bass, cod, haddock, and similar fish.
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