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Coconut curry fish by Millie Peartree

Coconut curry fish by Millie Peartree

5
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Here’s a great dish to make when you don’t have fresh fish on hand. Because frozen fish doesn’t hold up well to pan-frying, simmering it in a sauce is the best way to cook it. Serve it over couscous, rice, or grated cooked cauliflower to enjoy every last drop of the curry sauce.

Ingredients

Olive oil

1 Tbsp

Red bell pepper

2 medium, sliced ¼-inch-thick

Green bell pepper

2 medium, sliced ¼-inch-thick

Uncooked onion

1 medium, sliced

Kosher salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), freshly ground, or to taste

Curry powder

1½ Tbsp, Jamaican variety suggested

Garlic clove

2 clove(s), minced

Fresh ginger

1 Tbsp, grated

Uncooked whiting

1 pound(s), or cod, 4 (4-oz) pieces

Canned unsweetened light coconut milk

13½ fl oz

Lime

1 medium

Scallions

2 medium, thinly sliced for garnish

Cilantro

1 Tbsp, leaves and tender stems, for garnish

Instructions

  1. Heat a medium saucepan over medium-high. Drizzle in oil and swirl to coat bottom of pan. Add peppers and onions, and saute until softened, about 3 minutes. Season with salt and pepper.
  2. Sprinkle vegetables with curry powder, and saute until fragrant, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
  3. Place fish on top of cooked vegetables, pour coconut milk over top, reduce heat to medium-low, and simmer until fish is cooked and starts to flake, about 20 minutes. Adjust salt and pepper, if necessary. Drizzle with lime juice, and serve garnished with scallions and cilantro.
  4. Serving size: about 3 ½ oz fish and about ½ cup sauce

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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