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!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2

Course: Dinner, Main Course, Supper

Cuisine: American, Thai

Calories: 706

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

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.

Calories do not include any sides or rice.