Curried White Fish With Peas And Onions Recipe

Name: Curried White Fish With Peas And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Fresh Peas; Tomatoes; 1/2 medium red onion, thinly sliced; Vegetable Oil; 2 tablespoons Thai red curry paste; 1 can (13.5 oz) full-fat coconut milk; 1 tablespoon fish sauce; 1 tablespoon palm sugar (or brown sugar); 2-3 kaffir lime leaves; Fresh Basil; Chili; White Fish Fillets; Olive Oil Flavored Cooking Spray

This vibrant recipe delivers a flavorful curried white fish dish, perfect for a weeknight dinner or a special occasion. Enjoy the versatility of customizable spice levels – from mild for kids to fiery for adults! Flaky white fish fillets are paired with sweet peas and crisp red onions, all brought together by a fragrant Thai red curry sauce. This recipe uses readily available ingredients and comes together quickly, leaving you with a delicious and satisfying meal in under 30 minutes.

Prep Time 15 mins

Cook Time 30 mins

Calories 509.5 kcal

Protein 123g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Curried White Fish With Peas And Onions

Fresh Peas
Tomatoes
1/2 medium red onion, thinly sliced
Vegetable Oil
2 tablespoons Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar (or brown sugar)
2-3 kaffir lime leaves
Fresh Basil
Chili
White Fish Fillets
Olive Oil Flavored Cooking Spray

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How to Make Curried White Fish With Peas And Onions

Prepare the salad: In a medium bowl, combine the diced tomato, thinly sliced red onion, and frozen peas. Set aside.
Cook the peas (if frozen): If using frozen peas, bring a small pot of water to a boil. Add peas and cook for 2-3 minutes, or until thawed. Drain and rinse with cold water to stop the cooking process. Add to the salad once cooled.
Make the curry sauce: Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the Thai red curry paste and sauté for 1-2 minutes, until fragrant.
Add the coconut milk and stir to combine. Bring to a simmer, then reduce heat to low.
Stir in the fish sauce and palm sugar. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
Stir in the kaffir lime leaves and basil. Remove from heat.
Cook the fish: Rinse the fish fillets and pat them dry with paper towels. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Carefully place the fish fillets in the hot skillet. Cook for 2-3 minutes per side, or until cooked through and flakes easily with a fork.
To serve: Divide the pea and onion salad among serving plates. Arrange the cooked fish fillets on top of the salad.
Spoon the curry sauce over the fish (or serve it on the side for individual preference). Garnish with fresh red chili slices (optional).
Drizzle with olive oil if you prefer a milder flavor, skipping the red curry sauce completely.