Poached Thai Coconut Curry Lingcod
Lingcod is a delicious Pacific Ocean fish. This version is done in a velvety Thai red curry sauce easy enough for weeknights!
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.
Notes
Calories do not include any sides or rice.