Blue Eye Cod with Curry Sauce
Elevate your seafood dinner with this indulgent Blue Eye Cod with Curry Sauce recipe, a perfect blend of tender, pan-seared white fish and a creamy, aromatic coconut curry. Featuring the delicate flavors of blue eye cod, this dish pairs the richness of coconut milk with the bold spices of yellow curry paste, balanced by a touch of fresh lime juice and sweet brown sugar. The addition of grated ginger, minced garlic, and optional red chili infuses the sauce with vibrant, zesty heat, while a garnish of fresh cilantro adds a pop of color and freshness. Served over fluffy jasmine rice, this easy yet impressive recipe is ready in just 40 minutes, making it ideal for a quick weeknight dinner or a special occasion meal. An irresistible fusion of Thai-inspired flavors and hearty seafood, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Blue eye cod fillets
- 2 tablespoons Olive oil
- 1 cup Coconut milk
- 2 tablespoons Yellow curry paste
- 0.5 cup Fish stock (or water)
- 1 piece Red chili, finely sliced (optional, for heat)
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 cups Steamed jasmine rice (to serve)
Instructions
Pat the blue eye cod fillets dry with paper towels and season both sides with a pinch of salt.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cod fillets and sear for 3-4 minutes per side or until golden brown and cooked through. Transfer the fillets to a plate and keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.
Add the yellow curry paste to the skillet and stir for another minute to release its aroma.
Pour in the coconut milk, fish stock (or water), lime juice, and brown sugar, stirring to combine. Let the sauce simmer gently for 5-7 minutes until it thickens slightly.
Taste the sauce and adjust the seasoning with additional salt or lime juice if needed.
If desired, add the finely sliced red chili to the sauce for extra heat.
Return the seared cod fillets to the skillet, spooning the curry sauce over the top, and cook for a further 2-3 minutes to allow the flavors to meld.
Serve the blue eye cod over a bed of steamed jasmine rice. Spoon additional curry sauce over the top and garnish with freshly chopped cilantro.
Enjoy your Blue Eye Cod with Curry Sauce immediately!
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 23.2 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
