THAI FISH CURRY
This recipe for Thai Fish Curry with Coconut Milk is brimming with seasonal veggies and bursting with delicious Thai flavors. A quick and easy dinner, perfect for both weeknights and special occasions.
Provided by Sylvia Fountaine | Feasting at Home
Categories Main
Time 40m
Number Of Ingredients 21
Steps:
- Cut the fish into large 2-inch chunks, pat dry and place in a bowl. Season with salt, lime zest from one lime and 1 tablespoon lime juice, and massage lightly to coat. Set aside.
- In an extra-large saute pan, heat the coconut oil over medium heat. Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass and fresh chilies. Saute 3-4 more minutes, until fragrant. Turn heat to low. Grate the ginger and turmeric and add the Thai Curry paste if using, saute 1 minute. Add the chicken stock, kaffir lime leaves , salt, carrots and bell pepper. Cover, bring to a simmer and simmer gently for 5 minutes until the carrots are tender.
- Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste.
- Taste it- coconut broth should be salty, lime-y and a little spicy- and adjust to your taste. Add more fish sauce, Thai Curry paste, garlic chili paste, be bold here -keeping in mind all the flavors will mellow out with the addition of the fish, veggies and with it being served over rice.
- Nestle in the fish, and quick cooking veggies. Simmer gently over medium low heat, spooning the coconut broth over the top, or turning the fish over after the bottom half is cooked and becomes opaque, about 3 -4 minutes. You can also place this in a warm 350F oven to fish cooking.
- Garnish with basil or Thai basil, or cilantro and lime wedges.
- Serve over rice or cauliflower rice.
Nutrition Facts : ServingSize 1 ½ lbs halibut- Not including rice, Calories 371 calories, Sugar 5.6 g, Sodium 1074.3 mg, Fat 21.2 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 3.4 g, Protein 26.6 g, Cholesterol 56.3 mg
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
FISH ROLL WITH COMPOUND BUTTER
Steps:
- On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
- Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.
- Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.
- For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.
- Preheat your broiler and place the oven rack 6-inches from the heating element.
- Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
- Serve with 1 slice of compound butter on each fish roll.
THAI FISH ROULADE
Make and share this Thai Fish Roulade recipe from Food.com.
Provided by lamarb
Categories Thai
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 375 degrees.
- Thaw the spinach and squeeze out the excess water and combine with the coconut cream and Feta cheese.
- Lay out the filet and try to even out the thickness over the entire surface area. Gently pound the filet to accomplish this. Butterfly the filet if it is too thick to pound out.
- Place the spinach mixture in a line across the middle of the filet and roll it up like a jelly roll. Suture it closed with toothpicks.
- Roll the log in the crushed cashews.
- Put the oil in a skillet and bring to smoking heat. Sear the filet to a light brown on all sides.
- Transfer the skillet (and fish) to the oven and bake for 12 minutes. Serve with the Maggi after resting for 3 or 4 minutes.
Nutrition Facts : Calories 255.4, Fat 10.5, SaturatedFat 7.1, Cholesterol 127.5, Sodium 317.1, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 35.3
TROUT ROULADES WITH WHITEFISH MOUSSE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 8 first-course servings or 4 main-course servings
Number Of Ingredients 11
Steps:
- Saute half the leeks in the oil, until tender but not brown. Set aside.
- Coarsely chop white part of scallions, reserving leaves, then process with sauteed leek and the basil in a food processor until finely chopped. Add whitefish and process until finely pureed. Add egg and lemon juice and process until smooth. Season with salt and pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
- Place a trout fillet on a plate or work surface with the side that had the skin up and season lightly with salt and pepper. Place a heaping tablespoon of whitefish mixture at the wide end. Roll trout fillet over the mousse, stand it up and smooth the mousse on top. Tie a scallion leaf around fillet (this is only decoration; the fillet will remain tightly wound around mousse without it). If scallion leaves are too stiff to tie, dip briefly in hot water to wilt. Repeat with 7 remaining trout fillets.
- Preheat oven to 350 degrees.
- Place fish rolls standing up in a glass or enamel baking dish. Scatter remaining leek around them, then add the fish stock and wine. Cover top with a piece of wax paper or parchment paper, place in oven and bake 30 minutes. Cool, then refrigerate. Serve fish rolls with herbed horseradish sauce.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 4 grams, Sodium 788 milligrams, Sugar 1 gram, TransFat 0 grams
FISH ROULADE
This pretty dish is a delightfully tasty treat for fresh fish lovers. The flavors of the roulade, combined with compound butter and served on a parmesan crisp, pleasingly stimulate the taste buds for an exciting dining experience.
Provided by Larry E Vaughn
Categories Tilapia
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove skin from salmon filets.
- Lay out salmon filets, tails toward you.
- Overlap tilapia filets onto tails of salmon filets.
- Place 6 bay scallops on each of two skewers.
- Lay skewer crosswise on closest end of tilapia filets.
- Brush fish with vegetable oil, and season with dry ingredients.
- Roll up the tilapia filet, surrounding the scallops.
- Roll clear to end of the salmon filets.
- When finished rolling you will have a nice roll with the scallops in the center, and salmon on the outside.
- Pin the rolaude in place with toothpicks and remove skewer.
- Refrigerate for 1 hour.
- COOK AND SERVE.
- Place the roulade rounds onto a lightly greased broiler pan.
- Place pan 6" under broiler for 3-5 minutes.
- While the fish is cooking, slice two rounds of seasoned butter.
- Place the roulade rounds on a parmesan crisp with a slice of seasoned butter on top.
- Serve hot.
- FOR SEASONED BUTTER.
- Warm butter to room temperature.
- Place ingredients in a bowl and mix thoroughly.
- Pour out onto a sheet of wax paper.
- Roll up the seasoned butter into the wax paper to form a cylinder.
- Refrigerate 1 hour.
Nutrition Facts : Calories 550.8, Fat 38.1, SaturatedFat 17.1, Cholesterol 172.6, Sodium 1141.1, Carbohydrate 2.1, Fiber 0.4, Sugar 0.2, Protein 49.2
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