Best Sweet Spicy Fish Dish Recipes
THAI FISH CURRY
Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 25m
Number Of Ingredients 12
Steps:
- Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
- Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
- Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
- Serve with a little minced cilantro and a squeeze of lime juice.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g
SWEET & SPICY FISH DISH
This is a sweet and spicy fish dish i just through together one day it plays off the subtle spicy-ness of the fish and the sweetness of the rice blended together to create something really great. I don't really measure things when I make it. I'm new to the site and this is my first recipe if you have any comments about the dish let me know any feedback is appreciated.
Provided by Lfadams37
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- For the rice: instead of water use the coconut milk to cook the rice add some water if all the milk doesn't do the trick but know your levels.
- Add in 3.5 oz of cream of coconut for sweetness and stir when it comes to a boil cover and let cook on simmer for about 20 minutes.
- For the Fish: Start by simmering the garlic, peppers, and ginger.
- Then add the filets and scallions; While the filets are cooking be sure to keep them moisturized with the lemon and lime but not too much where it is sitting in it just add as needed.
- When you start cooking the fish add half the red pepper and chili powder. Use the other half on the other side when you flip the fish.
- When the fish is done plate it.
- Back to the rice: When it is done it should still be a little wet. (I think the coconut makes it harder to cook dry but that's okay because we are going to fry off the excess moisture in the pan we cooked the fish to help absorb and left over flavor.).
- When the moisture is cooked off its ready to go with the fish.
- I haven't figured out how to make it look pretty but it still tastes pretty great.
- Hope you enjoy.
Nutrition Facts : Calories 669.2, Fat 25, SaturatedFat 19.5, Sodium 82.6, Carbohydrate 108.2, Fiber 3.6, Sugar 64.3, Protein 6.3
LIGHT AND SPICY FISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
- Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
- Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 4.1 g, Cholesterol 61.7 mg, Fat 2.3 g, Fiber 1.2 g, Protein 34.7 g, SaturatedFat 0.5 g, Sodium 340.8 mg, Sugar 1.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love