Sunday Supper Suggestion, Poached Fish in Thai Coconut Curry Sauce.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Celebrate the family with your own Sunday Supper, one of our favorite ways to bring the family together! We offer the following suggestions, and hope that you enjoy them as much as we do!

There are no rules for what is appropriate to serve for Sunday Dinner, it can be as fancy as you like or as frugal as you need! What makes Sunday Dinner special is who you get to dine with...

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For this week's Sunday Dinner, I would like to suggest the following...

We have been enjoying more fish in this house. Now that does not seem like a unique statement in any way except that for most of my years, I have not been a fan of fish. Give me some tartar sauce with my order of Fish and Chips and I thought fish was good, delicious even. But I don't think that really counts, there is so much more to enjoying fish than the occasional order of Fish and Chips.

Now my husband enjoys fish, a lot. He could eat it several times a week and does when he makes up a batch of tuna salad for sandwiches. Because of his enjoyment of fish, I am on the lookout for more fish recipes and creative ways to serve it. I came across this dish on Alaska from scratch and adapted it to our kitchen pantry.

Poached Fish in Thai Coconut Curry Sauce
Poached Fish in Tahi Coconut Curry Sauce

Poached Fish in Thai Coconut Sauce
adapted from Alaska from scratch.
serves 2 or 3

2 T olive oil - divided
12 oz fresh spinach
1 small onion, diced
1 large clove garlic minced
1 T red curry paste (we started timid, with 2 teaspoons, but will use more next time)
1 1/2 - 2 c chicken broth - use the full 2 c if you would like of a broth, instead of sauce
1 14 oz can coconut milk - we used lite
1 t sugar
4 fish fillets - we used 1 pound of pollack fillets
1/4 c cilantro, plus more for serving
1/2 half of a lime juiced, cut second half into wedges for serving
salt and pepper to taste

Hot cooked rice OR our favorite rice

Using 1 T oil saute spinach until wilted, remove from skillet and set aside.

Add remaining oil and saute the onion and garlic, do not brown, add curry paste, broth, coconut milk, and sugar, bring to a boil, reduce heat and simmer to reduce by about half. Taste and season with salt and pepper.

Season fish fillets with salt and pepper, slip into the coconut milk broth, Spoon sauce over fish, cover and poach until done. Take care to not overcook the fish.

Divide the reserved spinach on serving plates or shallow bowls, place fillets over spinach. Quickly stir cilantro and the lime juice into the coconut sauce. Stir well, divide between the plates.

Garnish with additional cilantro and lime wedges.

Offer rice on the side.

Our Favorite Rice:
Add 2 chopped carrots when cooking 1 cup of rice (white or brown) per package directions. When rice is cooked, immediately stir in 1 c frozen peas and 1 can well-drained corn.

Have a wonderful dinner!

You may also like these additional suggestions, found by searching #SundaySupperSuggestion.

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  1. This looks terrific! I knew I liked fish, but I thought I disliked Thai. Until, I got a recipe for a Thai chicken dish a few years ago. We love it and make it often. I think I will give your fish a try and see if I can broaden my Thai cuisine horizons! Thanks, for sharing!

  2. I love curry! This looks great.


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