Sunday Supper Suggestion, Poached Fish in Thai Coconut Curry Sauce.
We have news! Proudly presenting our unique and delicious cookbook series, “Cooking by the Seat of my Pants!” from Our Sunday Cafe, available right here!
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 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.
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.
You may also like these additional suggestions, found by searching #SundaySupperSuggestion.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy.
And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!