Curried Oven Steamed Fish
Elevate your weeknight dinner routine with this flavorful and healthy Curried Oven Steamed Fish recipe, a fusion of bold spices and tender white fish fillets wrapped in aromatic perfection. Infused with a creamy coconut milk curry sauce spiked with zesty lime, warm ginger, and a hint of garlic, each fillet is individually sealed in a parchment paper or foil packet to lock in moisture and flavor as it gently steams in the oven. This foolproof technique ensures perfectly cooked fish that's bursting with curry-spiced goodness. Garnished with fresh cilantro and optional green chilies for a touch of heat, it's a wholesome, light dish that's ready in just 35 minutes. Pair with steamed rice or naan to soak up every drop of the luscious sauce. Perfect for fans of healthy, gluten-free, and dairy-free recipes, this dish is as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, halibut, or tilapia)
- 1 cup Coconut milk
- 2 tablespoons Yellow curry powder
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 1 piece Green chilies (sliced, optional)
- 1 teaspoon Vegetable oil
- 4 pieces Parchment paper or aluminum foil sheets
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine coconut milk, curry powder, grated ginger, minced garlic, lime juice, salt, and black pepper. Mix well to create the curry sauce.
Cut four large sheets of parchment paper or aluminum foil (each roughly 15x15 inches). Brush each sheet lightly with vegetable oil to prevent sticking.
Place one fish fillet in the center of each sheet of parchment paper or foil.
Spoon approximately 1/4 cup of the curry sauce over each fish fillet, ensuring the sauce completely coats the fish.
If using green chilies, add a few slices on top of each fillet for extra heat.
Fold the parchment paper or foil around the fish to create a sealed packet. Ensure all edges are tightly sealed to prevent steam from escaping.
Place the sealed packets on a baking sheet and transfer to the preheated oven.
Bake for 18–20 minutes, or until the fish is cooked through and flakes easily with a fork.
Carefully open the packets (watch out for hot steam) and sprinkle the cooked fish with fresh cilantro.
Serve immediately with steamed rice, naan, or a side of your choice.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.4 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 507 mg | 11% | |
*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.
