Ingredients with Measurements:
- 4 fish fillets (such as cod or tilapia)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic, and sauté until softened.
3. Add the curry powder and stir for 1 minute.
4. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine.
5. Bring the sauce to a simmer and let it cook for 5 minutes.
6. Season the fish fillets with salt and pepper on both sides.
7. Place the fish fillets in the skillet with the sauce.
8. Cover the skillet and let the fish cook for 5-7 minutes, or until cooked through.
9. Serve the fish with the coconut-curry sauce spooned over the top.
10. Garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 23g
Saturated Fat: 16g
Cholesterol: 50mg
Sodium: 540mg
Carbohydrates: 15g
Fiber: 2g
Sugar: 8g
Protein: 22g
Substitutions for ingredients:
- You can use any type of fish fillet that you prefer.
- If you don't have fish sauce, you can use soy sauce instead.
- If you don't have brown sugar, you can use honey or maple syrup.
Variations:
- You can add vegetables such as bell peppers or carrots to the sauce.
- You can use different types of curry powder for different flavors.
- You can add a tablespoon of peanut butter to the sauce for a nutty flavor.
Tips and tricks:
- Make sure to season the fish fillets well with salt and pepper before cooking.
- Don't overcook the fish, as it will become dry and tough.
- Taste the sauce and adjust the seasoning as needed.
Storage instructions:
- Store any leftover fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish and sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the fish and sauce on a bed of rice or noodles.
- Garnish with chopped scallions or sliced red chili peppers.
Garnishes:
- Chopped cilantro
- Chopped scallions
- Sliced red chili peppers
Pairings:
- Serve with a side of steamed vegetables such as broccoli or green beans.
- Serve with a side of naan bread or rice.
Suggested side dishes:
- Steamed vegetables
- Naan bread
- Rice
Troubleshooting advice:
- If the sauce is too thick, you can add a splash of water or chicken broth to thin it out.
- If the fish is sticking to the skillet, make sure to use enough oil and don't move the fish around too much while it's cooking.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
- Store any leftover fish and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Coconut-curry sauce is a popular dish in Southeast Asian cuisine, particularly in Thailand and India.
Flavor profiles:
- The sauce is creamy and slightly sweet from the coconut milk and brown sugar, with a spicy kick from the curry powder.
Serving suggestions:
- Serve the fish and sauce as a main dish for dinner.
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Region: Thai