Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 1 can of coconut milk (13.5 oz)
- 2 tbsp of curry powder
- 1 tbsp of vegetable oil
- 1 tbsp of minced garlic
- 1 tbsp of minced ginger
- 1 tbsp of lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Season the fish fillets with salt and pepper.
3. Grill the fish fillets for 3-4 minutes on each side or until cooked through.
4. In a blender or food processor, combine the coconut milk, curry powder, vegetable oil, minced garlic, minced ginger, and lime juice. Blend until smooth.
5. Pour the coconut-curry sauce into a saucepan and heat over medium heat until warm.
6. Serve the grilled fish fillets with the warm coconut-curry sauce on top.
7. Garnish with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Saucepan: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Fish fillets: any type of fish can be used
- Curry powder: garam masala or turmeric can be used instead
- Vegetable oil: coconut oil or olive oil can be used instead
- Lime juice: lemon juice can be used instead
- Cilantro: parsley or green onions can be used instead
Variations:
- Add diced tomatoes or bell peppers to the coconut-curry sauce for extra flavor and texture.
- Use shrimp or scallops instead of fish fillets.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to oil the grill or grill pan before grilling the fish fillets to prevent sticking.
- If the coconut-curry sauce is too thick, add a splash of water to thin it out.
- To make the dish spicier, add more curry powder or cayenne pepper.
Storage instructions:
- Store any leftover fish and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish fillets in the microwave or oven until warmed through.
- Reheat the coconut-curry sauce in a saucepan over low heat until warm.
Presentation ideas:
- Serve the grilled fish fillets on a bed of rice or quinoa.
- Drizzle the coconut-curry sauce over the fish fillets and rice.
- Garnish with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the fish fillets are sticking to the grill or grill pan, make sure to oil it properly before grilling.
- If the coconut-curry sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are fully cooked.
- Store any leftover fish and sauce separately in airtight containers in the refrigerator for up to 3 days.
Food history:
- Coconut-curry sauce is a popular sauce in Southeast Asian cuisine, particularly in Thai and Indian dishes.
Flavor profiles:
- The grilled fish fillets have a smoky and slightly charred flavor, while the coconut-curry sauce is creamy, savory, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve the grilled fish fillets with a side of rice or quinoa and steamed vegetables for a complete meal.
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Region: Thai