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
THAI FISH CAKES
An easy and tasty alternative for serving fish. The variations can be endless!
Provided by MEZZIE
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
- Shape mixture into patties, and dust with flour.
- Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.9 g, Cholesterol 57.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 1.1 g, Sodium 155.4 mg, Sugar 2.1 g
THAI-STYLE STEAMED FISH
Serve with Thai jasmine rice for a flavour-packed low-fat meal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)
Nutrition Facts : Calories 199 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 29 grams protein, Sodium 3.25 milligram of sodium
POACHED FISH
This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet
Provided by Bergy
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
- Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
- Serve.
THIS AROMATIC THAI POACHED COD TAKES JUST 30 MINUTES
Mildly spicy Thai red curry paste adds a deliciously aromatic flavor and a gorgeous pink hue to the coconut milk broth. Cooking the bok choy separately while the cod poaches in the curry keeps it bright green and crisp-tender. Change it up with halibut steaks or even a couple pounds of mussels. If you can't find baby bok choy, thinly sliced white or green chard is a great substitute. Serve with a crusty whole-grain baguette or roll to soak up the extra sauce and a crisp glass of Riesling.
Provided by Ivy Odom
Time 30m
Yield Serves 4 (serving size: 6 oz. cod, 1 cup vegetables, and 3/4 cup broth)
Number Of Ingredients 15
Steps:
- Heat canola oil in a 4-quart Dutch oven over medium-high. Add shallots, ginger, and garlic; cook, stirring often, until shallots are tender, about 5 minutes. Stir in curry paste, and cook until fragrant, about 1 minute. Stir in wine, and cook until liquid almost evaporates, 2 to 3 minutes. Add coconut milk, lime juice, fish sauce, and 1/2 teaspoon salt. Cover and cook until the mixture comes just to a simmer, 5 to 7 minutes.
- Sprinkle remaining 1/4 teaspoon salt over fish; place fillets in a single layer in simmering liquid in Dutch oven. Cover and cook until fish flakes easily with a fork, 7 to 9 minutes.
- Meanwhile, heat sesame oil in a large skillet over medium-high. Add bok choy; cook, stirring often, until browned and tender, about 6 minutes.
- Using a spatula, transfer fish to 4 bowls. Ladle broth evenly over fish; add bok choy. Garnish with cilantro, and serve with lime wedges.
Nutrition Facts : Calories 283, Carbohydrate 9 g, Fat 11 g, Fiber 2 g, Protein 32 g, SaturatedFat 3 g, Sodium 663 mg, Sugar 3 g, UnsaturatedFat 7 g
EASY THAI POACHED FISH
This is light and quickly prepared, but has a complex flavor. It complements spicier or heavier Asian dishes (particularly coconut based rices or curries - I serve it with a spicy coconut rice pilaf). I've included substitutions to the traditional Thai ingredients, in case you haven't got them handy.
Provided by labouchet
Categories Curries
Time 25m
Yield 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Put first 7 ingredients in blender and process to a puree (use some of the broth if necessary).
- Add this puree to the rest of the broth in a wide heavy based pan (you will be poaching fish in this pan), bring to a boil, lower heat and simmer 5 minutes.
- Taste now for seasoning, adding salt/soy if necessary.
- Optional Extra Step: Sear fish pieces in a separate very hot saute pan in some butter or oil--no more than 30 seconds each side (This adds color and flavor, but isn't strictly necessary).
- Add fish pieces to simmering (it should be bubbling when you add fish) liquid and poach on slightly lowered heat, turning once, about 5 to 8 minutes total (depends on type and thickness of fish and if you have seared it).
- Do not overcook!
- Remove fish and serve in a platter, with sauce poured over the fish.
- Sprinkle with garnishes.
THAI-POACHED SALMON
This Thai-poached salmon recipe shows you how to quickly transform a piece of salmon into a lovely, fragrant meal. Using Thai curry paste and coconut milk, a lovely balance of heat and creaminess is easy to achieve - you'll be impressed.
Provided by English_Rose
Categories Long Grain Rice
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice according to the packet instructions.
- Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.
- Gradually stir in a coconut cream and bring to a simmer.
- Add salmon fillets, cover and simmer for 7-8 minutes, turning the fish over halfway.
- Meanwhile, blanch green beans in a pan of simmering water until just tender. Drain and divide between 2 hot serving plates.
- Stir some fresh cilantro leaves into the sauce. Top the beans with the salmon, spooning over the sauce. Garnish with cilantro and serve with the cooked rice.
ORIENTAL POACHED FISH
Make and share this Oriental Poached Fish recipe from Food.com.
Provided by NannyMarvel
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes.
- Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
- Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
- Transfer fish to warmed platter. Discard poaching liquid.
- Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.
Nutrition Facts : Calories 414.6, Fat 18.6, SaturatedFat 3.2, Cholesterol 93.7, Sodium 1943, Carbohydrate 15, Fiber 1, Sugar 12, Protein 40.9
MEDITERRANEAN POACHED FISH
Found this on another recipe site, made it on a whim, and received excellent feedback from the family.
Provided by Dancer in the Kitch
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
- Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
- Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
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