Ingredients
Scale
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 1 can (400 ml) coconut milk
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon red curry paste (adjustable)
- Juice and zest of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse jasmine rice under cold water until clear.
- In a pot, combine rinsed rice with 3 cups water and a pinch of salt. Boil, then simmer covered for about 15 minutes until tender.
- In a large skillet, heat olive oil over medium heat and sauté minced ginger and garlic for about 1-2 minutes.
- Stir in the red curry paste, cooking for another minute to enhance flavors.
- Gradually incorporate coconut milk along with lime juice and zest; simmer gently for 3-5 minutes.
- Add fish fillets to the sauce, cooking until opaque and flaky (about 4-5 minutes per side).
- Adjust seasoning with salt and pepper; serve over jasmine rice garnished with cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg