For me, anything cooked in coconut curry is going to be good. You could easily sub out the whitefish for tofu or chicken or anything else, and this would still taste wonderful. This diet friendly, delicious meal is a great way to use cheap whitefish protein in your meals.
Ingredients:
- 2 pollock fillets
- 1 small onion, diced
- 2 carrots, peeled and diced
- 3 red potatoes, diced
- 2 asparagus spears, cut into bite sized pieces
- 1 tbsp red curry powder (or to taste)
- 15 oz can coconut milk
- 15 oz water
- 1 tsp lime juice
- 1 tsp salt
- 4 tbsp avocado oil, divided (or other neutral oil)
- fresh dill (for topping)
Add 2 tbsp of the oil to the cooking pot and heat over medium heat. Stir in the onion, carrots, and asparagus and saute until softened and starting to become clear. Stir in the red curry powder and cook for about 1 minute. Add in the can of coconut milk and then fill the can with water and add that to the pot.
In a skillet, heat the remaining 2 tbsp of oil over medium-high heat. Cook the fish for about 1 minute per side to brown then remove from the heat and cube the fish. Try not to fully cook the fish or it will be too flaky to cube.
Bring the soup pot to a boil and add the diced potato. Reduce to a simmer, then cook for 5 minutes. Add the fish, salt and lime juice to the pot and simmer for 5 more minutes.
Salt to taste, then serve into bowls and top with fresh dill. Add a side of hot, crusty bread and some pickles to make the perfect meal!