Ingredients with Measurements:
- 4 fish fillets (such as cod or tilapia)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Season the fish fillets with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
4. In the same skillet, add the coconut milk, red curry paste, brown sugar, fish sauce, and lime juice. Whisk together until well combined.
5. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
6. Return the fish fillets to the skillet and spoon the sauce over them.
7. Sprinkle with chopped cilantro and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking the fish fillets
- Simmer for the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 24g
- Carbohydrates: 7g
- Protein: 25g
Substitutions for ingredients:
- You can use any type of white fish fillets for this recipe.
- If you don't have red curry paste, you can use yellow or green curry paste instead.
- If you don't have fish sauce, you can use soy sauce instead.
Variations:
- You can add vegetables such as bell peppers, onions, or carrots to the sauce for extra flavor and nutrition.
- You can use shrimp or scallops instead of fish fillets.
Tips and tricks:
- Make sure to season the fish fillets well with salt and pepper before cooking.
- Don't overcook the fish fillets, as they can become dry and tough.
- Use a spatula to carefully flip the fish fillets in the skillet.
- Taste the sauce and adjust the seasoning as needed.
Storage instructions:
- Store any leftover fish fillets and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish fillets and sauce in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the fish fillets and sauce on a bed of rice or noodles.
- Garnish with additional chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Mixed green salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the fish fillets are sticking to the skillet, make sure the skillet is well-oiled before adding the fish.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are fully cooked and safe to eat.
Food history:
- Coconut milk and curry paste are commonly used in Thai cuisine.
Flavor profiles:
- This dish is savory, slightly sweet, and has a hint of spice from the curry paste.
Serving suggestions:
- Serve with a side of rice or noodles and steamed vegetables for a complete meal.
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Region: Thai