Coconut Curry Fish with Red Ginger Rice

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Seafood is good for us, or is it?  Those that have been following Goodmotherdiet know that I care about our food and where it comes from, both from an agricultural and an animal standpoint.  I am not alone in thinking this is important for our health and the health of our planet which we share with all animals.   So, I am excited to announce that I have recently partnered with The Sustainable Seafood Blog Project, whose goal is to bring food bloggers together in a conversation about sustainability, and to provide resources for sustainable seafood to bloggers and readers alike.  Here is what the Sustainable Seafood Blog Project has to say about seafood:

It can be daunting to wade through all of the information out there about what we should be eating. Between fad diets, sale prices, ambiguous terms like “natural” or “safe”, and convoluted ingredient labels, “good” and “bad” food have fallen into an ever-expanding grey area. When it comes to seafood, it can be even more difficult to discern what the “right” purchases are. Many times, the public is unaware of the plight facing our world’s oceans.

The Sustainable Seafood Blog Project

Some of our seafood is unsafe to eat due to farming practices and/or polluted water and other species are at risk of extinction due to overfishing. Luckily, we don’t have to research everything ourselves, as others have already taken on that challenge.  Seafood Watch has also partnered with this project to provide more information on the sustainability of our seafood.  I have long relied on  Seafood Watch for guidance while in the grocery store on which fish or shrimp is “Best Choice”, “Good Alternative” or “Avoid”.  It’s easy – just click on the website and type in the name of the seafood you are contemplating and you will get an instant, informed response.  Here is their recommendation from March,2014, but check the site as a few things may have changed since then.

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Photo Credit: Seafood Watch

 

For my techie friends, here are the apps for easy access:

Monterey Bay Seafood Watch App for iPhone

Monterey Bay Seafood Watch App for Android

Monterey Bay Seafood Watch Online Buyer’s Guide

So join the conversation!  Check out the The Sustainable Seafood Blog Project for more information.  Click on their Shopping and Dining Guide for a state by state listing of good seafood sources.  For more delicious sustainable seafood recipes, check out the other bloggers who are also new partners with the Sustainable Seafood Blog:

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So the way I see it, we can still enjoy seafood as long as we make good, informed purchases.  As your Mother used to tell you, “Make good choices.”  How does Coconut Curry Fish with Red Ginger Rice sound?  I love coconut curry with almost anything but I have never made it for fish.  I created this curry with red curry paste which is warm and mildly spicy rather than green, which is very spicy and I thought it might overpower a delicate fish. I used Pacific Cod (live-caught in the U.S.) which is considered ‘Best Choice’ by Seafood Watch. Cod is a light, white fish that is adaptable to many recipes, however other good choices might be halibut, rockfish and salmon.  This red curry sauce is so tasty you will want to serve the fish on something to soak it up.  I really like it with red or black rice, both of which are dense and chewy but brown rice would be another good choice.  The red bell pepper and snow peas add color and interest.  Other veggies to consider would be zucchini, carrots or green bell pepper.  I love a color contrast.
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TIPS:  I like really spicy food so I added red pepper flakes.  For a milder dish, leave them out and use less curry powder, or turn them both up for even more heat.  In making ginger rice, I add a one inch piece of fresh peeled ginger to the water as it’s cooking and then remove it before serving.  This is an optional step but it adds a nice gingery flavor to the rice without too much extra work.
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COCONUT CURRY FISH WITH RED GINGER RICE

2 lbs fresh boneless, skinless, mild fish (halibut, cod, rockfish or salmon)
1 can coconut milk
1 Tbsn fish sauce (optional)
2 tsp ginger paste (or fresh ginger, finely minced)
2 Tbsn red curry paste
1-2 tsp curry powder (preferably Madras)
1 clove garlic, finely minced
1/4-1/2 tsp red pepper flakes
2 Tbsn fresh lime juice
1 cup red, black or brown long grained rice
2 1/2 cups vegetable broth
1″ piece fresh ginger (or 1/2 tsp ginger paste)

Optional Veggies:  1 red bell pepper and 20 sugar snap or snow peas

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  • Cook rice according to instructions using vegetable broth instead of water for added flavor.  Throw in a piece of peeled ginger but remove before serving

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  • Rinse and dry fish and place it in a baking dish in a single layer

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  • Combine coconut milk, fish sauce, curry powder and paste, garlic, red pepper flakes and lime juice in a small bowl.

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  • Pour coconut curry sauce over fish and lift each piece to allow sauce to cover the underside. Bake fish at 450 degrees for about 5 minutes.

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  • While fish is cooking, slice red bell pepper and sugar snap peas into thick julienne and saute in olive oil, with salt and pepper and a minced clove of garlic on medium heat 4 or 5 minutes or until softened but still al dente and brightly colored. Remove from heat.

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  • Spoon sauce over the fish and broil for another 5 minutes.  Fish should be opaque in the center and the sections beginning to pull apart.

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  • To serve, place fish on a bed of rice, spoon sauce over the top and dress with veggies.

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Coconut Curry Fish with Red Ginger Rice

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

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2 lbs fresh boneless, skinless, mild fish (halibut, cod, rockfish or salmon)
1 can coconut milk
1 Tbsn fish sauce (optional)
2 tsp ginger paste (or fresh ginger, finely minced)
2 Tbsn red curry paste
1-2 tsp curry powder (preferably Madras)
1 clove garlic, finely minced
1/4-1/2 tsp red pepper flakes
2 Tbsn fresh lime juice
1 cup red, black or brown long grained rice
2 1/2 cups vegetable broth
1″ piece fresh ginger (or 1/2 tsp ginger paste)

Optional Veggies:  1 red bell pepper and 20 sugar snap or snow peas

  • Rinse and dry fish and place it in a baking dish in a single layer
  • Combine coconut milk, fish sauce, curry powder and paste, garlic, red pepper flakes and lime juice in a small bowl.
  • Pour coconut curry sauce over fish and lift each piece to allow sauce to cover the underside.
  • Cook rice according to instructions using vegetable broth instead of water for added flavor.  Throw in a piece of peeled garlic but remove before serving.
  • Bake fish at 450 degrees for about 5 minutes.
  • While fish is cooking, slice red bell pepper and sugar snap peas into a thick julienne and saute in olive oil, with salt and pepper and a minced clove of garlic on medium heat 4 or 5 minutes or until softened but still al dente and brightly colored. Remove from heat.
  • Spoon sauce over the fish and broil for another 5 minutes.  Fish should be opaque in the center and the sections beginning to pull apart.
  • To serve, place fish on a bed of rice, spoon sauce over the top and dress with veggies.

6 thoughts on “Coconut Curry Fish with Red Ginger Rice

  1. Yum! I love anything coconut curry, and chose to use Pacific Cod for my recipe too! You’re other recipes sound incredible, I’m bookmarking a few for sure. I’m so glad to be a part of this project with you and all the other amazing bloggers!

    Like

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