This recipe work well with cod, sea bass, or any other thicker white fish. I also use it for chicken, typically cut up chicken breast. It produces the classic Thai coconut sauce in which you poach whatever protein you choose to serve.
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| Julian's Thai Coconut Sea Bass |
Most everyone loves the taste. Just make sure you select unsweetened coconut milk. This is not the same as 'coconut water' which is found in the center of each coconut. Unsweetened coconut milk is a dairy-free, liquid made from pressed coconut meat and water that contains no added sugars and looks like milk. Usually it's found in a can with the other Thai or Asian products in your grocery store.
Ingredients
4 cod or sea bass fillets (about 1 1/4 pounds total)
Substitute boneless, skinless chicken breast cut into 1-inch cubes
Salt and black pepper to taste
2 tablespoons extra-virgin olive oil
1 small red bell pepper, thinly sliced (about 1 heaping cup)
1/2 cup minced shallots or onions
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons Thai red curry paste (see note below)
1 (13.5-oz.) can coconut milk
1 teaspoon fish sauce
2 tablespoons fresh lime juice, optional
1/3 cup finely chopped scallions (green onion)
1/3 cup fresh cilantro, roughly chopped or torn (sub basil or Thai basil leaves)
Cooked white rice for serving
Note: Red curry paste can be quite spicy, depending on the brand. For less heat, reduce curry paste to 1 Tablespoon and add 1 – 2 teaspoons of curry powder, or substitute curry paste with 3-4 tablespoons curry powder.
Instructions
Pat fish fillets or cut up chicken dry with a paper towel and season generously with salt and pepper.
Heat oil in a large skillet over medium heat. Once hot, add bell pepper and shallots and cook 4 to 5 minutes, until soft. Add garlic, ginger, and red curry paste. Stir to combine. Cook 2 minutes, until aromatic, and season with a pinch of salt.
Add coconut milk and fish sauce. Bring mixture to a simmer. Nestle seasoned fish or chicken pieces in skillet, cover, and reduce heat to medium-low. Gently simmer until the fish/chicken is cooked through about 10 to 15 minutes depending on thickness.
Turn off heat and squeeze in the optional fresh lime juice. Serve over cooked white rice. Garnish with green onion and cilantro.
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| Just making two servings today but used the full sauce recipe so it's deep enough for poaching. |
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