Thai curry poached rockfish
Yes, our bowls are chipped and the lighting isn't ideal, but it’s my new favorite rockfish recipe and I have to share it with you. This is from Zena’s Kitchen (thank you, Zena!)
You can see a little kelp chili crisp on top there (nab yours in the Sea Forager pantry), and a side of rice and sauteed mushrooms and asparagus, because we had it in the fridge and it's Spring. Hey-oh!
Ingredients
1 tbsp good-quality Thai red curry paste
1 tbsp fish sauce
1 tsp light brown sugar
1 tsp ground turmeric
1 can (400ml) full fat coconut milk
1 cup chicken broth
Knob of fresh ginger, grated
1lb rockfish (or almost any filet would be awesome)
Cilantro & scallions, chopped for a toping
Kelp chilli crisp and lime wedges, to serve
Sides: cooked rice & veg of your choice (I sauteed asparagus, onion & mushrooms but you do you)
Instructions
In a saucepan whisk together the the Thai red curry paste, fish sauce, sugar, ground turmeric, coconut milk, chicken broth and fresh ginger
Bring to a boil over medium-high heat, whisking to combine, then reduce the heat to low, cover and simmer for 15 minutes.
Add the fish fillets to the coconut broth, then cover and cook until the cod fillets are just cooked through, 5 to 8 minutes depending on their thickness. When done, the flesh will flake when gently pressed.
Put some rice in your bowl, put the fish on top of the rice, and ladle the sauce over the top. Top with cilantro, scallions, and kelp chili crisp and a squeeze of lime. You may want a spoon!
