White Fish in a Coconut Curry Sauce

The fish in the recipe is gently poached in an exotic and deeply flavoured sauce. Adjust the red chili amount to your desired ‘heat' level. It's delicious on white or brown rice.


Serves 6


2 lb (1 kg) fish fillets, skin off,

ideally firm fleshed white fish such as walleye, pike, or bass



1 large or 2 small cloves garlic, chopped

1-inch (2.5 cm) gingerroot, peeled and julienned into thin strips

1 tsp (5 ml) turmeric powder

2 small Thai red chilis, finely sliced, or ¼ tsp (1 ml) dried chili flakes

1 tbsp (15 ml) canola oil

13 oz (400 ml) coconut milk

1 cup (250 ml) fish stock

Two 2-inch x 1-inch (5 cm x 2.5 cm) strips lemon rind

1 tbsp (15 ml) Thai fish sauce


3 cups (750 ml) cooked rice


3 green onions, finely sliced, for garnish

2 Thai red chilis, finely sliced, for garnish


Wash and dry the fish fillets. Depending on the size, cut each fillet crosswise in half or in thirds so each piece measures about 3-inches (7.5 cm) in length. Refrigerate the fillets until until ready to cook.


In a large skillet over medium heat, sauté the garlic, gingerroot, turmeric powder, and red chilis in the canola oil for one minute, stirring constantly. Add the coconut milk, fish stock, lemon rind and Thai fish sauce and bring to a boil.


Add the fish pieces to the coconut liquid, layering the fillets, if necessary. Return the liquid to the boil and gently simmer, uncovered, for about 10 minutes, or until the fish is just cooked through.


Remove the pan from the heat. Spoon the cooked rice onto a large serving platter. Place the cooked fish on top of the rice and spoon over some sauce. Garnish with green onion and Thai red chilis.