Serve this Thai-inspired halibut dish for a quick and easy dinner in minutes. Soak up the delectable coconut-red curry sauce with a side of seasoned rice and bok choy.
2 teaspoons canola oil, divided
4 (6-ounce) halibut fillets
1 cup chopped onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1 tablespoon chopped fresh basil
2 teaspoons fresh lime juice
How to Make It
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.
Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.
I have made this a number of times and absolutely love it. Flavor is great. Only changes I made is to use brown basmati rice and also use stevia instead of sugar. Cooked for a dinner party last night and everyone asked for the recipe. Definitely a keeper and a repeater!
We loved this dish- I used what I had in my freezer> cod and albacore tuna. I think any good white fish will work - the flavor was wonderful- we love the thai coconut taste-- I served it over jasmine rice. I will be making this again- I have most of ingredients on hand all the time-- yummy dish! restaurant quality recipe too!
Very good. I used tilapia instead of halibut so it was a pretty cheap meal. I only used half of the fish sauce and sugar it called for per the other reviews and still thought it was a bit sweet, I might leave out the sugar entirely next time. I will use more curry paste too.
I personally didn't like this at all. The fish sauce was a really prominent flavor in this dish and I even reduced it. I've had fish sauce in dishes before without having its flavor take over the dish. The rest of my family enjoyed it though. I made it with haddock instead of halibut because it wasn't in season. Easy and fast to make though. The fish also fell apart easily when cooked.
My group thought this was divine. Instead of just pouring the red curry over the fish and serving right away, I actually let the fish sit in the sauce (in a dutch oven) for about 30 minutes, on lowest possible heat (or turn heat off), before serving. This allowed the fish to absorb all the wonderful flavors of the curry. Next time I might scale back slightly on the sugar (I thought it was a tad sweet).
Wowzers, this was GOOD!!! I used Hake fish that I had picked up from Costco and kept everything else the same (I might have added just a touch more red curry paste) and it turned out delicious! I think this would be great with salmon too. We served it with brown rice and Spicy Garlic Grilled Baby Bok Choy - it was a great combination! Will be making this again with salmon for sure to try to mimic one of our favorite dishes at our local Thai place (the sauce is pretty darn close to theirs!).
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