Halibut Coconut Curry in a Hurry
Heavenly mild halibut coconut curry is delightfully creamy, fragrant and warms you from the inside out. The poached fish is so delicate it just melts in your mouth.
- 12 oz white fish bones and skin removed ( we used halibut but any white fish you like such as tilapia, cod, mahi mahi, etc all work well)
- 1 tablespoon coconut oil
or oil of choice
- 1 inch ginger
knob peeled and freshly grated or ½ teaspoon dried ground
- 2 tablespoon onion
- 2 cloves garlic finely chopped
- 12 oz coconut milk
- 1 tablespoon lemongrass paste
(we used Gourmet Garden) or preferably fresh lemongrass stalks- bash with your clever and remove before serving.
- salt to taste
- white pepper
- 1 vegetable bouillon
1 teaspoon or 1 cube dissolved in 1 tablespoon of warm water (can use chicken powder, we used gluten free or can use 1 tablespoon of fish sauce)
- 1 tablespoon maple syrup
or can use brown sugar or coconut sugar (or can also use sugar alternative if desired)
- 1.5 teaspoon turmeric
- ½ cup butternut squash
cooked and cubed
- ¾ cup baby bok choy
- 1 teaspoon lime zest
(if you have access to fresh kaffir lime leaves then use 3 whole with stem removed and remove from dish before serving
- 2 teaspoon lime juice
- chili optional (bird chili to taste)
Cut your halibut (or white mild fish of choice) into large bite size pieces. Set aside. (Make jasmine or brown rice as the side dish)
In a medium pot, place about a tablespoon of coconut oil. Add fresh ginger, onion, garlic and saute until aromatic and onions are translucent, but no browning. Please note if you are adding dried ground ginger instead of fresh, hold adding it until you put your coconut milk in the pan- please note that dried ground ginger is stronger than fresh ginger so you may want to start out with ¼ teaspoon, taste and if you want it a little more spicy can increase up to total of ½ teaspoon dried ground ginger)
Turn down heat on stovetop burner to medium-low heat. Add coconut milk, lemon grass paste or bashed fresh lemongrass (if no lemongrass, just skip it, as this recipe is even delicious without it) cut up halibut fish, salt and white pepper (to taste), vegetable bouillon or fish sauce, maple syrup or sugar alternative of choice, turmeric, cooked and cubed butternut squash, baby bok choy (or whatever vegetables you desire and stir. Add your lime zest and lime juice and stir. (if you have access to fresh kaffir lime leaves, remove the stems and add them in the coconut milk and remove just before serving.) Gently poach halibut fish for about 10 minutes or until fish flakes easily with chopstick (fork). (if using fresh lemongrass, remove before serving)
Serve Halibut Coconut Curry with a side of rice and garnish with cilantro. Enjoy hot!
Halibut Coconut Curry in a Hurry can be made with any milk white fish you enjoy.
You can store this dish in the refrigerator for up to 3 days. We do not suggest freezing this recipe.
Serving: 1g | Calories: 313kcal | Carbohydrates: 10g | Protein: 19g | Fat: 23g | Saturated Fat: 20g | Cholesterol: 43mg | Sodium: 72mg | Potassium: 536mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2803IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 4mg