Spiced Blue-Eye Cod in Coconut Curry
This aromatic dish features tender blue-eye cod fillets gently simmered in a creamy coconut curry sauce, infused with red curry paste, garlic, and fresh herbs. The sauce bursts with flavors from the kaffir lime leaves and a balance of savory fish sauce, a hint of sugar, and a zing from lemon juice. A touch of freshly chopped coriander completes the flavor profile, creating a delightful experience perfect for a quick weeknight dinner. Easily adaptable, you can substitute the blue-eye cod with other white fish or even prawns. When choosing your ingredients, ensure your fish sauce and curry paste are gluten-free to keep the dish suitable for those with gluten sensitivities.
4
Servings
400
Calories
11
Ingredients
Ingredients
oil
4 tablespoons (divided)
blue-eye cod fish fillets
4 (skinless, approximately 600g)
garlic
2 cloves (crushed)
red curry paste
4 tablespoons
coconut milk
270 ml (canned)
fish sauce
1/3 cup
sugar
2 tablespoons
lemon juice
2 teaspoons (freshly squeezed)
coriander leaves
2 tablespoons (chopped)
kaffir lime leaves
2 teaspoons (finely shredded (or 2 teaspoons lime zest))
coriander leaves
as needed (for garnish)
Instructions
1
Heat 2 tablespoons of oil in a large wok or sauté pan over medium-high heat until shimmering.
2
Place the fish fillets in the pan and cook for 2 to 3 minutes on each side until just cooked through and opaque. Transfer the fish to a plate and cover with foil to keep warm. Set aside.
3
Carefully wipe the pan with a paper towel to remove excess oil. Add the remaining 2 tablespoons of oil to the pan and heat over medium-high heat.
4
Add the crushed garlic and red curry paste to the pan, stirring constantly for about 30 seconds until aromatic.
5
Pour in the coconut milk and whisk gently to combine the curry paste. Stir in the fish sauce, sugar, and lemon juice, continuing to cook over medium heat until the mixture is heated through.
6
Mix in the finely shredded kaffir lime leaves (or lime zest) and chopped coriander leaves. Stir well to incorporate.
7
Place the cooked fish fillets back into the pan, spooning the curry sauce generously over each piece.
8
Garnish with additional fresh coriander leaves and serve immediately with steamed rice.
Nutrition Information
27.5g
Fat
10g
Carbs
30g
Protein
1g
Fiber
6g
Sugar
725mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Blue-Eye Cod in Coconut Curry?
It is an aromatic dish featuring tender blue-eye cod fillets simmered in a creamy coconut curry sauce with red curry paste, garlic, and herbs.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
Is this recipe gluten-free?
Yes, the dish is gluten-free as long as you ensure your fish sauce and red curry paste are certified gluten-free.
What type of fish is recommended for this dish?
The recipe calls for 4 skinless blue-eye cod fillets, approximately 600g in total.
Can I substitute the blue-eye cod with something else?
Yes, you can substitute the blue-eye cod with other white fish or even prawns.
What are the main flavors in the curry sauce?
The sauce features red curry paste, coconut milk, savory fish sauce, a hint of sugar, and fresh lemon juice.
How long should I cook the fish fillets?
Cook the fish fillets for 2 to 3 minutes on each side until they are just cooked through and opaque.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in one serving?
One serving of this dish provides 30g of protein.
What should I serve with the Spiced Blue-Eye Cod?
It is recommended to serve this dish immediately with steamed rice.
How much coconut milk is needed?
You will need one 270 ml can of coconut milk.
What can I use if I do not have kaffir lime leaves?
You can use 2 teaspoons of lime zest as a substitute for the kaffir lime leaves.
How much garlic is used in the recipe?
The recipe requires 2 cloves of crushed garlic.
How much red curry paste should I add?
The recipe calls for 4 tablespoons of red curry paste.
Is this a quick recipe to make?
Yes, it is described as a quick weeknight dinner option.
How much fat is in this recipe?
Each serving contains 27.5g of fat.
What is the sodium content per serving?
The dish contains 725mg of sodium per serving.
How much carbohydrate is in each serving?
There are 10g of carbohydrates per serving.
How much sugar is included in the nutrition profile?
There are 6g of sugar per serving.
What is the total dietary fiber per serving?
Each serving contains 1g of fiber.
How much oil is required for cooking?
A total of 4 tablespoons of oil is used, divided for cooking the fish and the sauce.
How do I prepare the kaffir lime leaves?
The kaffir lime leaves should be finely shredded before being mixed into the sauce.
What kind of oil should I use?
The recipe specifies standard cooking oil.
How do I garnish the final dish?
Garnish the dish with additional fresh coriander leaves.
How long do I sauté the garlic and curry paste?
Sauté them for about 30 seconds until they become aromatic.
Is fish sauce necessary for this recipe?
Yes, fish sauce provides a savory balance to the coconut milk and curry paste.
What type of lemon juice should I use?
The recipe recommends using 2 teaspoons of freshly squeezed lemon juice.
Should the fish be cooked with the skin on?
No, the recipe specifies using skinless fish fillets.
How much sugar is added to the sauce?
Two tablespoons of sugar are added to balance the flavors of the curry.
Is this recipe Thai-inspired?
Yes, the use of red curry paste, coconut milk, fish sauce, and kaffir lime leaves gives it a Thai-inspired flavor profile.