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Coconut Curry-Braised Fish

Coconut Curry-Braised Fish

By Diane UngerApril 10, 2017

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

Any thick, firm white fish, such as cod or Chilean sea bass, will work for this easy weeknight dish inspired by chef Edward Lee. Avoid a thin filet such as sole or tilapia, which will break down in the braising liquid. Using full-fat coconut milk was important, as it will not break as the vegetables cook. Low-sodium chicken broth gave us better control over the dish's final seasoning.

Tip

Don’t cook the fish too long or it will fall apart.

Ingredients
  • 1

    14-ounce can full-fat coconut milk

  • 2

    medium carrots, peeled, halved lengthwise and cut into ½ -inch pieces

  • 1

    medium yellow onion, halved and thinly sliced

  • 6

    garlic cloves, finely grated

  • 2

    teaspoons turmeric

  • 2

    teaspoons curry powder

  • ½

    teaspoon red pepper flakes

  • 1

    cup low-sodium chicken broth

  • 1½

    pounds firm white fish, cut into 2-inch chunks

  • Kosher salt and ground white pepper

  • Lime wedges, to serve

Step 1

In a large Dutch oven over medium-high, combine the coconut milk, carrots, onion, garlic, turmeric, curry powder and pepper flakes.

Cook over medium heat, uncovered and stirring occasionally, until thickened and the vegetables are softened, about 10 minutes.

Step 2

Stir in the broth and bring to a simmer. Season the fish with salt and white pepper, then stir into the pot.

Cover and cook over low until the fish flakes easily when poked with a fork but remains intact, 7 to 10 minutes.

Taste and season with salt and pepper. Serve over steamed white rice with lime wedges.

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