| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 318 | 18g | 8g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 32g | 1.0g |
Why I Love Chinese Curried Fish Fillets
The first time I stumbled upon the recipe for Curried Fish Fillets, it felt like a delightful blend of everything I adore about cooking. Growing up in Charleston, South Carolina, my culinary background has always had a heavy influence of seafood due to our proximity to the Atlantic. But it was during my travels to the bustling markets of Beijing that I was inspired by the vivid fragrances, colors, and the diverse palate that defines Chinese cuisine. This recipe combines my coastal roots with a flair for the exotic, making it an absolute favorite in my collection.
A Dance of Aromas and Flavors
What I love most about these Curried Fish Fillets is the intricacy of flavors that come together perfectly. The mixture of curry powder, turmeric, cumin, coriander, and just a hint of chili powder creates a symphony that would remind you of the markets from halfway across the world. Garlic and fresh ginger add that wonderful kick, while the coconut milk provides a creamy undertone that contrasts beautifully with the tanginess of lime juice and the slight saltiness from the soy sauce. When you combine all these ingredients, it’s like creating an edible masterpiece.
Inspired by the Best
This dish has roots in the flavors made famous by renowned chefs like Gordon Ramsay, who often blends different culinary techniques and flavors to come up with something spectacular. While this recipe pays homage to Chinese culinary traditions, the concept of combining different seasonings and a creamy coconut base can also be seen in various other Asian dishes, like Thai curries or even Malaysian rendangs. However, curried fish is a star on its own, offering a milder and more nuanced taste profile that any seafood lover would appreciate.
Another wonderful aspect of this recipe is its versatility. These Curried Fish Fillets are perfectly paired with a bowl of jasmine rice or steamed white rice, allowing you to soak up every speck of that delicious sauce. It also works well with a side of steamed veggies or even a fresh cucumber salad for added texture and crunch.
Ultimately, Curried Fish Fillets are a wonderful dish to bring a piece of coastal Southern flair and a touch of Chinese magic onto the same table. It’s a meal that speaks volumes of my culinary journey, combining the best of my Southern roots and my wanderlust-inspired endeavors. I believe that food tells a story, and this recipe is a chapter that’s deliciously rich and unputdownable.
What You’ll Need
- 2 pounds fish fillets (cod, halibut, or tilapia)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large onion, chopped
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- 1 cup coconut milk
- 1/2 cup chicken or fish stock
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or steamed white rice (for serving)
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Method
Step One
Preheat oven to 375°F (190°C). Rinse the fish fillets under cold water and pat them dry with paper towels. Arrange the fillets in a single layer in a baking dish.
Step Two
In a small bowl, combine the curry powder, ground turmeric, ground cumin, ground coriander, ground chili powder, ground ginger, salt, and black pepper. Mix well to create a spice blend.
Step Three
Sprinkle the spice blend evenly over both sides of the fish fillets, pressing gently to ensure the spices adhere to the fish.
Step Four
In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and fresh ginger, and sauté for about 1 minute until fragrant.
Step Five
Add the chopped onion, green bell pepper, and red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
Step Six
Reduce the heat to low and pour in the coconut milk, chicken or fish stock, and soy sauce. Stir to combine and bring the mixture to a simmer.
Step Seven
Carefully pour the coconut milk and vegetable mixture over the fish fillets in the baking dish.
Step Eight
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Step Nine
Remove the baking dish from the oven and sprinkle the lime juice evenly over the fish fillets.
Step Ten
Garnish with fresh cilantro and serve the curried fish fillets over cooked jasmine rice or steamed white rice. Enjoy your meal!
