Wholesome Coconut Fish Curry

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Fish cooking techniques are an interesting way to bring inspiration to the dinner table. How many techniques do you use with fish?
Here we are making a coconut curry one-pot dish, in which we will poach the fish.

Preparation: 15min. Cooking: 20min


  • Fish: fillets 600-800g of snapper, or flathead…or choice of white fish.
  • Sweet Potato: 300g, peeled and cubed (if you cook rice as a side/ 600g if you do not).
  • Carrots: 200g: peeled and cubed
  • Bok choi: 2 or 3, cut through the length ( clean them well, they always have plenty of dirt down the bottom, so slice it and separate the leaves!)
  • Onion: 1 red, chopped
  • Spring onion:1 or 2 sprigs sliced
  • Lime: 1/2, zest and juiced
  • Coriander: a few sprigs, chopped
  • Ginger: 1tsp grated
  • Turmeric: 1tsp
  • Garlic: 2 cloves, crushed
  • Coconut milk: 1 x400g tin
  • Fish sauce: 1tbs
  • Oil: vegetable oil or rice bran oil: 1tbsp
  • Rice: steamed, optional (work your quantity of sweet potato accordingly).


  1. Place onion, garlic, ginger, oil, in a large pot and heat to bring soften for 2-3 min.
  2. Add turmeric and mix.
  3. Add carrots and potato, stir over medium heat for a few minutes
  4. Add coconut milk, fish sauce, lime zest and juice.
  5. Cover (otherwise you will have to much evaporation) and cook for about 10-15 min until carrots are cooked (choose how soft you want them, which may require you to go longer).
  6. Make some room by pushing the vegetables to the side. Place the fish, there should be enough coconut milk to cover it, if not add a little water. Do not break the fillet by pushing it around, rather pour some coconut on top of the fish with a spoon.
  7. Depending on size the fillets will take between 5 and 10min, at this stage place the bok choi on top of the veggies/dish (they require 3 mins until Bright green), when the fish is opaque, it is cooked.
  8. Sprinkle coriander and chopped spring onion. Serve altogether.

Bon appétit

#poach #fish #stew #curry

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