2filletswhitefish, such as cod, sole, tilapia, halibut, pollock, haddock, boneless and skinless, fresh or frozen
2teaspoonscooking oil, for pan
1/4cupshallot or onion, thinly sliced
1/2medium bell pepper, cored, thinly sliced and cut into bite-sized lengths
1cupfresh or frozen green beans
1/2cupmatchsticked or shredded carrots
1TablespoonThai red curry paste, plus more to taste
2/3-1cupfull-fat coconut milk, stirred (or all of a 160ml/5.4oz can)
1teaspoonfish sauce
1teaspoonbrown sugar, optional
1teaspoonginger paste, or 1/2 tsp fresh ginger minced
1teaspoonlemongrass paste, optional
Juice of 1/4 lime
Salt, as needed
For serving:
Chopped fresh cilantro
green onion, sliced
Lime wedges, for drizzling
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Instructions
Ingredients are for 2 servings. Double or triple as needed using the 2X or 3X buttons on the Recipe Card
Cook fish: cooking the fish in the oven is the easiest method. Start with thawed fish. Pat dry and brush with a bit of olive oil. Season with salt and pepper. Place onto a baking sheet (foil lined for easy clean-up is always good). Cook in a 375F oven for 15-20 minutes, until the fish flakes or the fish reaches 145F internal temperature. Cooking in the oven allows you to concentrate on making the sauce while the fish cooks. Alternately, you can pan fry the fish. You'll need two skillets working side-by-side.
Make sauce: heat oil in a skillet over medium heat. Add the shallots, red bell pepper, carrots and green beans. Cook, stirring, 3-4 minutes, or until the vegetables have softened.
Add the red curry paste to the skillet and cook, stirring, about 1 minute. Add the coconut milk, fish sauce, brown sugar, ginger paste and lemongrass paste. Stir to combine. Reduce heat to medium-low and simmer sauce until the fish is ready.
Finish the sauce with a squeeze of fresh lime juice, then taste the sauce. Add additional salt as needed. You can also add more red curry paste, to taste.
When the fish is cooked, remove from the oven and place in a serving bowl. Spoon the hot sauce and vegetables over the fish. Serve garnished with sliced green onion and fresh chopped cilantro and with lime wedges on the side.
Notes
You can substitute any green vegetable for the green beans, such as frozen peas or broccoli. You could also use spinach, but add the spinach at the end of cooking, together with a splash of water and cook in just until wilted.Don't waste time match-sticking the carrots. You can buy match-sticked carrots quite easily these days. Alternately, just shred with a box grater or spiralize them and cut into pieces. It's much quicker and they will cook up more quickly.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos and a Recipe Video, that you might find helpful.