If this looks a little familiar then we’re happy to have you back. That means this isn’t your first visit to Flavor Bible, so many thanks for your support. It’s true. We took a page from our Poached Thai Coconut Curry Swordfish and made version 2.0 – Poached Thai Coconut Curry Lingcod. That last word is important here because, well, this is part of our Alaska Series and you can find those tasty fellas swimming in the waters up there.
Lingcod isn’t the most aesthetically pleasing fish, to put it gently. What it lacks in good looks it makes up for in taste. It’s a mild fish, with a medium to firm texture. It easily takes on flavors, which inspired the treatment in this recipe. If you have the pleasure of catching one they do put up a nice fight but when they get to the boat you feel like you’ve slipped into an aquatic version of Jurassic Park. Definitely a unique, prehistoric looking beast of the bottom. This trip was our first encounter with the species. We hope you’ll give it a try. We definitely loved it. Besides, plenty of ugly fish are tasty 😀
In a half hour or less, you’ll find out for yourself. Let’s get to it!
Preparation: Poached Thai Coconut Curry Lingcod
As always, gather up the ingredients. Let’s make our lives simple as this comes together fairly quickly.
Pat the fish dry and salt and pepper both sides. Heat the oil on medium heat. Grind the garlic and ginger into a paste. Then, add the onion, bell pepper, and carrots to the oil. Cook for 8 – 10 minutes, stirring occasionally.
Stir in the ginger garlic paste and Thai red curry paste. Mix well and stir for 1 – 2 minutes. Stir in the flour and mix well, continuously stirring for another 1 – 2 minutes.
Add the stock and coconut milk. Add the remaining ingredients (reserve some cilantro for garnish) and stir. Bring the contents to a simmer and reduce heat to medium low. Taste and adjust as needed. Add corn starch if needed to further thicken sauce.
Place the lingcod fillets in a Dutch oven or high walled pan. They should be about half submerged but not fully. Continuously spoon liquid over fish for 4 -5 minutes. Flip steaks and repeat for another 4 – 5 minutes. Note: You can probably reduce the liquid by a 1/4 cup of each. Ours turned out well but the pan we used at our VRBO rental was a little smaller than what we are used to at home (you’ll notice in the photo more liquid than you’ll see in our other, similar recipe).
Serve as is with extra sauce spooned over top along with fresh cilantro or serve over a bed of jasmine rice in the same manner. We whipped up a side kale salad to compliment.
If you liked that, try this…
- Grilled Alaskan Sockeye Salmon
- Thai Coconut Curry Beet and Carrot Soup
- Thai Coconut Red Curry Chicken
- Shiitake Miso Soup
- Asian Tuna Lettuce Wraps
- Asian Fusion Butternut Squash Soup
Equipment: Poached Thai Coconut Curry Lingcod
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
You can accomplish the mission of this Poached Thai Coconut Curry Lingcod with either a skillet or a Dutch oven. Both should be in your kitchen, at least in our opinion. If you’re in the market, check these options out (affiliate links):
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Poached Thai Coconut Curry Lingcod
Equipment
- Dutch Oven or high walled pan
Ingredients
- 2 Lingcod fillets
- Salt and Pepper, to taste
- 1 – 2 tbsp. Coconut Oil
- ⅓ Large Sweet Onion, sliced thin Or ½ of a small/med onion
- ½ Orange or Red Bell Pepper, sliced thin
- ½ cup Matchstick Carrots or thinly sliced carrots
- 2 cloves Garlic, grated
- 1 tbsp. Ginger, grated
- 2 tbsp. All-Purpose Flour
- 1 cup Seafood Stock If no seafood stock use veggie stock with a few dashes of fish sauce
- 1 cup Coconut Milk
- 1 tsp. Sriracha
- ½ cup Fresh Cilantro
- 1 – 2 tbsp. Corn Starch (optional) If needed to further thicken sauce
Instructions
- Pat fish dry and salt and pepper both sides. Heat oil on medium heat. Grind garlic and ginger into a paste. Add onion, bell pepper, and carrots to oil. Cook for 8 – 10 minutes, stirring occasionally.
- Stir in ginger garlic paste and Thai red curry paste. Mix well and stir for 1 – 2 minutes. Stir in flour and mix well, continuously stirring for another 1 – 2 minutes.
- Add stock and coconut milk. Add remaining ingredients (reserve some cilantro for garnish) and stir. Bring contents to a simmer and reduce heat to medium low. Taste and adjust as needed. Add corn starch if needed to further thicken sauce.
- Place lingcod fillets in Dutch oven or high walled pan. They should be about half submerged but not fully. Continuously spoon liquid over fish for 4 -5 minutes. Flip steaks and repeat for another 4 – 5 minutes.
- Serve as is with extra sauce spooned over top along with fresh cilantro or serve over a bed of jasmine rice in the same manner.
1 Comment
Leave your reply.