Ingredients with Measurements:
- 4 Gibraltar rockfish fillets (6 oz each)
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 lime, juiced
- 1 tablespoon of vegetable oil
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Slotted spoon
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the red curry paste and cook for 1-2 minutes until fragrant.
3. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine.
4. Bring the sauce to a simmer and let it cook for 5-7 minutes until it thickens slightly.
5. Season the rockfish fillets with salt and pepper.
6. Gently place the fillets in the skillet, making sure they are submerged in the sauce.
7. Cover the skillet with a lid and let the fish poach for 8-10 minutes until cooked through.
8. Using a slotted spoon, carefully remove the fish from the skillet and place it on a serving platter.
9. Spoon the coconut-curry sauce over the fish.
10. Garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 20g
Carbohydrates: 8g
Protein: 28g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Fresh cilantro can be substituted with parsley or basil.
Variations:
- Add diced bell peppers or sliced mushrooms to the sauce for extra flavor and texture.
- Use a different type of fish, such as cod or halibut, instead of Gibraltar rockfish.
- Add a tablespoon of grated ginger to the sauce for a spicy kick.
Tips and tricks:
- Make sure the fish is fully submerged in the sauce to ensure even cooking.
- Use a slotted spoon to remove the fish from the skillet to prevent it from falling apart.
- Adjust the amount of curry paste and fish sauce to your liking.
Storage instructions:
Refrigerate any leftover fish and sauce in an airtight container for up to 3 days.
Reheating instructions:
Reheat the fish and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the fish and sauce on a bed of rice or noodles for a complete meal.
Garnishes:
Chopped cilantro, sliced green onions, or toasted coconut flakes.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the fish is overcooked, reduce the cooking time by a few minutes.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store any leftover fish and sauce in the refrigerator and consume within 3 days.
Food history:
Coconut-curry sauce is a popular ingredient in Thai cuisine and is often used to flavor seafood dishes.
Flavor profiles:
The coconut-curry sauce is creamy, slightly sweet, and spicy. The rockfish is mild and flaky, making it the perfect canvas for the flavorful sauce.
Serving suggestions:
Serve the poached Gibraltar rockfish with coconut-curry sauce as a main course for a dinner party or a special occasion.
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