| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 11g | 4g | 27g |
| sugars | fibre | protein | salt |
| 1g | 2g | 34g | 0.7g |
Magical things happen at the intersection of different culinary worlds. Today, the recipe I want to share combines my Italian-American palate with a hint of Asian flavors. A delicious simmer of maritime and plant-based luxury, framed by Italian expertise and Asian influence; Yes, ladies and gents, I present to you ‘Steamed Fish with Curry Plant Sauce. As a gourmet guru, I am here to tell you why I adore this recipe and why it deserves some love in your kitchen.
Traditions Merging with Innovation
At heart, I am someone who cherishes the memory of my Italian grandparents preparing Italian-American favourites. The spaghetti, the meatballs and the range of pasta dishes, hold a special place in my heart. However, creativity and the spirit of innovation introduces us to new flavors and experiences. While the Steamed Fish with Curry Plant Sauce may not be an Italian classic, there is a residing undertone of familiar culinary approaches that make this dish quite special. The sophistication of the steamed white fish fillet pairs brilliantly with the richness of the curry plant sauce, creating a fusion that is simply divine.
Of course, being an adventurous grandfather, I appreciate a touch of spice in my meals. The red chili flakes and fresh ginger bring a wonderful shot of heat to the dish, while the coconut milk helps in balancing these spicy tones. Plus, the use of olive oil stays true to my Mediterranean roots.
An Appetizing Booster for Your Health
Gracefully blending taste and nutrition, this recipe comes with significant health benefits. The white fish is an excellent source of protein, necessary for muscle building and maintaining overall health. The garlic and turmeric, apart from infusing the dish with warmth and depth, carry remarkable health features. Garlic is known for its immune-boosting properties while turmeric is celebrated for its anti-inflammatory effects. The curry plant leaves and green onions add a refreshing crunch to the dish, but they also pack a nutritional punch, providing important vitamins and minerals.
What’s more, this recipe pairs remarkably well with a variety of dishes. If you’d like to stick with the Asian influence, try partnering it with a Thai green papaya salad or a sticky Chinese pork wings. If you’re in the mood for some Italian-American inspiration, perhaps a fennel salad would do wonders to complete the meal.
Here’s to celebrating the magic that happens when old traditions meet new inspiration, and to embracing the enriching influence of different cultures on our plates. Whether it’s a regular weeknight dinner or a special occasion, the ‘Steamed Fish with Curry Plant Sauce’ adds a sprinkle of adventure, romance, and unsurpassable taste to your culinary repertoire.
What You’ll Need
- 2 pounds white fish fillets
- 1/2 cup curry plant leaves
- 2 cloves garlic
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon turmeric powder
- 1 tablespoon fish sauce
- 1/2 cup green onions, chopped
- 1 tablespoon lime juice
- 1/2 cup coconut milk
- 1 teaspoon red chili flakes
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- 1 cup Jasmine rice, cooked
- 6 sprigs of fresh cilantro for garnish
Method
Step One
Start with rinsing the fish fillets with cold water and then pat them dry with a kitchen towel. Season the fish with a bit of salt and pepper and set them aside while you prepare the sauce.
Step Two
In a saucepan, heat the olive oil over medium heat. Crush the garlic cloves and mince the fresh ginger, adding these to the pan once the oil is hot. Sauté until the garlic turns a light golden brown and the aroma of the ginger is released.
Step Three
Reduce the heat to low and add the curry plant leaves, giving everything a good stir, allowing the flavors to meld together for a minute or so. Stir in the turmeric powder until everything is well coated.
Step Four
Now add in the fish sauce, lime juice, coconut milk, and red chili flakes. Stir well to incorporate all ingredients, and simmer the sauce for a few minutes until it thickens slightly. Taste the sauce and add more salt if needed.
Step Five
Fold in the chopped green onions, saving a few for garnish later.
Step Six
Lay the fish fillets in a single layer in a steamer basket, ensuring that they do not overlap.
Step Seven
Place the basket on top of a pot of simmering water, cover and steam the fish for approximately 10 minutes or until it flakes easily with a fork.
Step Eight
Serve the steamed fish over a bed of Jasmine rice, ladle the curry plant sauce over the top, garnish with additional green onions and fresh cilantro. Enjoy your Steamed Fish with Curry Plant Sauce.
