Ingredients:

  • 1 tbsp (15 ml) coconut oil
  • 1 large onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 5g)
  • 1 inch (2.5 cm) ginger, peeled and finely grated (approx. 1 tbsp / 15g)
  • 1 red chilli, finely chopped (deseed for less heat – optional)
  • 1 red bell pepper, thinly sliced (approx. 1 cup / 150g)
  • 1 tsp (5 ml) ground coriander
  • 1/2 tsp (2.5 ml) ground cumin
  • 1/4 tsp (1.25 ml) turmeric powder
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup (240 ml) fish stock or chicken stock
  • 2 tbsp (30 ml) fish sauce
  • 1 tbsp (15 ml) lime juice, freshly squeezed
  • 1 tbsp (15 ml) soy sauce (low sodium preferred)
  • 1 lb (450g) firm white fish fillets (cod, haddock, or snapper), cut into 1-inch pieces
  • 1/4 cup (60 ml) fresh coriander leaves, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)
  • 1.5 cups (300g) jasmine rice, rinsed
  • 2.25 cups (530 ml) water

Instructions:

  1. Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
  2. Heat coconut oil in a large skillet or wok over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and chilli (if using) and cook for 1 minute more, until fragrant.
  3. Stir in red bell pepper, coriander, cumin, and turmeric. Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in coconut milk and stock. Bring to a simmer, stirring occasionally.
  5. Stir in fish sauce, lime juice, and soy sauce. Taste and adjust seasoning as needed.
  6. Gently add fish pieces to the simmering sauce. Cook for 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook it.
  7. Garnish with fresh coriander. Serve hot over jasmine rice with lime wedges. This Coconut Lime Fish Curry with Jasmine Rice dish is ready.