| Prep: 15 mins | Cook: 20-25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 22g | 11g | 40g |
| sugars | fibre | protein | salt |
| 6g | 4g | 30g | 1.8g |
Why I Love Mexican Fish with Coconut Curry Sauce
There is something truly enchanting about the way flavors meld together in the “Fish with Coconut Curry Sauce” recipe. Right from the moment I first tried it, I knew it was going to be a staple in my culinary repertoire. The gentle yet intoxicating aroma of ginger, garlic, and curry powder simmering in coconut milk pulls you in, making it impossible to resist. Despite hailing from the Rocky Mountains of Colorado, where hearty mountain fare reigns supreme, I find immense joy in exploring an array of global cuisines. This dish, with its vibrant Mexican roots and rich, complex profile, is an exciting departure from my usual game meats and trout dishes.
A Symphony of Flavors
What makes this recipe so captivating is its symphony of flavors. The creaminess of the coconut milk contrasts beautifully with the pungent spices, creating a balanced yet bold taste. It’s a harmony that sings through the combination of fresh ginger, ground cumin, and cayenne pepper, which offers just the right amount of heat. And let’s not forget the fish – white fish fillets like cod, snapper, or tilapia are perfect for absorbing all of these wonderful flavors while maintaining their delicate texture. The inclusion of fish sauce and soy sauce introduces a subtle umami undertone, elevating the dish even further.
A Touch of Inspiration
This recipe draws some inspiration from the celebrated chef Rick Bayless, known for his love of Mexican cuisine and his ability to seamlessly blend traditional and contemporary flavors. Rick’s fearless approach to using spices encouraged me to experiment with this unique combination of ingredients, resulting in a dish that feels both comforting and adventurous.
If you appreciate dishes that highlight bold and aromatic flavors, you might also enjoy trying similar recipes such as Thai Green Curry or Indian Fish Curry. Both share the common element of a rich, coconut-based sauce infused with an array of spices, yet each offers a distinctive twist reflective of its cultural origins.
To complement the “Fish with Coconut Curry Sauce,” consider pairing it with a side of fresh, steamed vegetables or a light, refreshing cucumber salad. The vibrant, slightly tangy flavors of the salad provide a nice balance to the rich and creamy curry. Alternatively, you could serve it with homemade naan bread for an added touch of comfort.
At home, sharing this dish with my partner, Gordon, often evokes a sense of warmth and connection. It’s the kind of meal that invites you to slow down and savor each bite, making it an excellent choice for a cozy dinner night.
Prepare to be enchanted by this recipe’s exquisite blend of flavors and textures. It’s more than just a meal; it’s an experience that brings a touch of culinary magic to your kitchen. Welcome this delight into your home, and let each ingredient tell its story on your plate.
What You’ll Need
- 2 lbs white fish fillets (like cod, snapper, or tilapia)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- 1 cup fish or vegetable broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tomatoes, chopped
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 6 cups cooked white rice
Method
Step One
Rinse the white fish fillets and pat them dry with paper towels. Season both sides with salt and black pepper. Set aside.
Step Two
Heat the olive oil in a large skillet or saucepan over medium heat. Once hot, add the chopped onion and sauté for about 3-5 minutes until it becomes translucent.
Step Three
Add the minced garlic and fresh ginger to the skillet. Cook for an additional 2 minutes, stirring frequently to prevent burning.
Step Four
Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices and release their flavors.
Step Five
Pour in the coconut milk and fish or vegetable broth. Stir well to combine. Add the fish sauce and soy sauce, mixing thoroughly.
Step Six
Add the sliced red bell pepper, green bell pepper, and chopped tomatoes to the skillet. Simmer the sauce for about 10 minutes, allowing the vegetables to soften and the flavors to meld together.
Step Seven
Gently place the seasoned fish fillets into the skillet, submerging them slightly in the sauce. Cover the skillet and let the fish cook for 5-7 minutes, or until the fish flakes easily with a fork.
Step Eight
Once the fish is cooked, sprinkle the fresh cilantro over the top. Serve the fish and coconut curry sauce over the cooked white rice. Garnish with lime wedges. Enjoy your meal!
