Ingredients
Scale
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 can (400 ml) coconut milk
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- Juice and zest of 1 lime
- Fresh cilantro for garnish
- Salt and pepper to taste
- 1 ½ cups jasmine rice
Instructions
- Rinse jasmine rice under cold water until clear to remove excess starch.
- In a pot, combine rinsed rice with 3 cups water and a pinch of salt. Bring to boil, then reduce heat and simmer for 15 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Sauté minced ginger and garlic for 1-2 minutes until fragrant.
- Stir in red curry paste and cook for an additional minute.
- Gradually whisk in coconut milk along with lime juice and zest. Simmer gently for 3-5 minutes.
- Add fish fillets to the sauce; cook for about 4-5 minutes on each side until opaque and flaky.
- Season sauce with salt and pepper; serve over jasmine rice, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg