This is a foolproof method for creating flavorful, tender, flaky fish. I love the slightly sweet, subtle quality of hake, but cod can also be substituted. The curry is relatively mild, add a red chile for extra heat!
Ingredients
Around 1/2 pound of Hake per person
1 tablespoon Coconut Oil or Ghee
2 Shallots, minced
1 teaspoon fresh Ginger, grated
2 Garlic Cloves, minced or crushed
3 Scallions, sliced
1 teaspoon Curry Powder
1/2 teaspoon ground Cumin
1/2 teaspoon Coriander
1/2 teaspoon ground Turmeric
1/2 teaspoon Chili Powder
Red Chili Flakes to taste
Salt to taste
2 teaspoons Coconut Sugar
1 Red Bell Pepper, sliced in thin strips
4 Bok Choy Stems, chopped*
1 can full fat Coconut Milk
*Zucchini and spinach make good substitutes
To Serve
Basil or Cilantro
Lime
Rice
Method
If serving with rice, begin preparing it. Heat oil or ghee in a medium skillet until melted. Sauté shallots, garlic, ginger and scallions until soft.
Add in the spices, coconut sugar, pepper, bok choy and coconut milk, cover and simmer for 5 minutes until the veggies are soft. Avoid bringing mixture to a boil, maintain low-medium heat to prevent fish from getting overcooked.
Season fish with salt and nestle in the center of the pan. Cover and simmer for around 10-15 minutes until opaque and a fork slides through easily. Cooking time varies depending on the thickness of the fish. Serve over a bed of rice, and top with fresh basil or cilantro and lime juice.
Serves
3 portions of curry
