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Coconut Curry-Braised Fish

4 Servings

20 minutes

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Any thick, firm white fish, such as cod or Chilean sea bass, will work for this easy weeknight dish inspired by chef Edward Lee. Avoid a thin filet such as sole or tilapia, which will break down in the braising liquid. Using full-fat coconut milk was important, as it will not break as the vegetables cook. Low-sodium chicken broth gave us better control over the dish's final seasoning.

4

Servings

Tip

Don’t cook the fish too long or it will fall apart.

20 minutes

Ingredients

  • 1

    14-ounce can full-fat coconut milk

  • 2

    medium carrots, peeled, halved lengthwise and cut into ½ -inch pieces

Directions

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Reviews
Jovanna K.

Very good! Make sure the sauce is cooked long enough for the flavors to meld before adding the fish.

David E.

Very good as a quick weekday supper--though it can be improved if you take some time. My wife had a long day and went to bed, so I had more time with my hake than I'd thought. I softened the onions and carrots and bloomed the spices in coconut oil for a couple of minutes (no browning!) before adding the coconut milk. I had the luxury of letting this sit off heat for an hour... at which point I added the chicken stock and tasted... Good but not profound. The fish chunks certainly gave it more savor, but after they had cooked 10 minutes I still wasn't elated... So I stirred in a more pungent kind of curry powder (madras) and added a splash of coconut vinegar and some cilantro. Oh, boy. Oh yeah. My wife still wasn't up so I took out the fish pieces with a slotted spoon and simmered the sauce a little more. I'm not sure I'd do that again since the carrots pretty much dissolved into the sauce and I had to add some stock to thin it a bit. But wow... it was good. I think this is one of those valuable "weeknight" dishes that can be enhanced if you take just a bit more time and play around with it.