Description
Coconut fish curry with lime and lemongrass brings tropical Malaysian flavors to your kitchen. Simple ingredients create a complex, aromatic dish you’ll crave again and again.
Ingredients
Scale
- 1 lb (450 g) white fish fillets (cod, snapper, or halibut), cut into large chunks
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup (240 ml) fish stock or chicken broth
- 2 tbsps vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 stalks lemongrass, bruised
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp sugar
- ½ cup fresh cilantro, chopped
- 1 red chili, thinly sliced (optional)
- Steamed jasmine rice or rice noodles
- Lime wedges
Instructions
- Preparation: Meticulously cleanse fish, pat dry, and season with salt, allowing flavors to meld for a few moments.
- Foundation: Heat vegetable oil in a large pan over medium heat, creating a fragrant base for the curry. Add onions and sauté until translucent, releasing their sweet essence.
- Aromatic Layer: Introduce minced garlic, ginger, and lemongrass to the pan, stirring continuously to unlock their intense flavors without scorching. Fold in red curry paste and allow it to bloom, intensifying the spice profile.
- Liquid Harmony: Pour coconut milk and fish stock into the pan, whisking to create a smooth, velvety sauce. Incorporate fish sauce, lime juice, and a hint of sugar to balance the complex flavor spectrum.
- Cooking Process: Gently immerse fish chunks into the simmering liquid, allowing them to cook delicately and absorb the curry’s robust character. Simmer until fish becomes perfectly opaque and flakes effortlessly – approximately 8-10 minutes.
- Finishing Touches: Remove lemongrass stalks that have imparted their aromatic essence. Plate the curry in warmed bowls, garnishing with fresh cilantro and sliced red chilies for a vibrant presentation. Serve alongside steamed jasmine rice or delicate rice noodles, accompanied by lime wedges for a personalized citrus kick.
Notes
- Preserve Fish Texture: Gently pat fish dry before seasoning to ensure crisp exterior and prevent steaming, which can make fish mushy and less flavorful.
- Prevent Curry Burning: Stir curry paste and aromatics constantly over moderate heat to develop deep flavors without scorching, releasing complex spice notes without bitterness.
- Balance Flavor Complexity: Adjust seasoning gradually with fish sauce, lime juice, and sugar, tasting incrementally to create harmonious taste profile that doesn’t overpower delicate fish.
- Optimize Cooking Timing: Watch fish closely during simmering, removing from heat precisely when fish turns opaque and flakes easily – typically 8-10 minutes – to maintain tender, succulent texture without overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 3
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg