Sauteed Rockfish with Sweet Curry Coconut Sauce
Browned Fillets Served with Basmati Rice and a Green Curry Sauce
Oct 4, 2009
A cream sauce based with coconut milk is a great way to make a creamy and smooth sauce without the use of thickeners or heavy cream. Coconut milk is often found canned and should not be confused or substituted with a cream of coconut canned product that contains added sweeteners. While coconut milk does contain saturated fat, it contains no Trans fats and no cholesterol.
Some curry sauces have a little sweetness to them, often with the help of fruit juice, nectars, purees or the actual fruit themselves. Curry sauces can come in different colors, by changing the spices or the curry powder or paste that goes into it. This recipe uses a green curry paste giving it a lighter shade.
The Sweet Curry Coconut Sauce recipe below uses fresh ginger root, onion and garlic in the recipe. Everything is simmered in mango nectar, coconut milk and curry paste until soft. The ginger used is peeled and then chopped, not grated as is sometimes called for in recipes. The fibrous ginger will be blended and later strained out and the pulp from the onion and ginger will give the sauce body and thickness.
This recipe combines rockfish fillets with basmati rice and Green Curry Sauce. It is topped with fresh watercress. If watercress is not available, serve the recipe with a green salad or other vegetable. The curry sauce makes about 1 1/2 cups, and will serve 6 to 8 depending on the amount of sauce on the plate.
Sautéed Rock Fish with Sweet Curry Sauce
Ingredients:
- 6 to 8 serving portions of Rockfish, or other white fish fillets, bones removed and scaled
- Oil, as needed for sautéing
- Salt and pepper for seasoning
- Sweet Curry Sauce, see recipe below
- Basmati rice, fresh prepared
- Watercress, washed and dried
Procedure:
- Heat a sauté pan with oil until the pan is hot. Sprinkle with a bit of salt and pepper on both sides of the fillets if desired. Add in the fish fillets, skin or presentation side down first. Cook until light browned, about 5 minute, depending on the thickness of the fillet. Turn over with a fish spatula and continue cooking on the other side until the fish tests done.
- Remove from the pan onto a serving platter.
- Place an amount of basmati rice on serving plates. Add some Sweet Curry Coconut Sauce. Place a cooked fillet on the plate and top with watercress. Serve immediately.
Sweet Curry Sauce
Ingredients:
- 1 cup mango nectar
- 1/2 cup plus 1/4 cup coconut milk
- 1 small onion, chopped
- 1 heaping Tbsp green curry paste
- 1 tsp fresh chopped ginger root (peeled first)
- 1 large garlic clove, cut in half
Procedure:
- In a small, heavy saucepan add in the mango nectar, 1/2 cup coconut milk, chopped onion, curry paste, fresh chopped ginger and garlic clove.
- Bring to a boil, then reduce to a simmer. Cook for about 20 minutes until vegetables are softened and the liquid has been slightly reduced.
- Place everything in a blender and carefully blend with the lid vented slightly until the mixture is smooth. Next, rinse out the same pan the sauce has been cooking in and wipe dry.
- Pour the mixture into a fine strainer set over the cleaned pan. Work a ladle over the strainer or a spatula until the liquid has all been extracted from the solids. Add in the remaining 1/4 cup coconut milk. Heat the mixture until hot again, and serve.
- Recipe will yield about 1 1/2 cups sauce.
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