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COCONUT CURRY WALLEYE

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currywalleye.jpg

WALLEYE WITH THAI COCONUT CURRY SAUCE

 

INGREDIENTS:

1 tsp dark sesame oil
1 tbsp minced peeled fresh ginger + 2 drops doterra ginger essential oil
4 garlic cloves, minced
1 cup finely chopped red bell pepper( or a blend of colored peppers  I use them all)
1 cup chopped scallions or green onion
1 TBS curry powder
2 drops doterra Turmeric essential oil
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp coconut aminos
1 tbsp brown sugar
2 tsp Asian fish sauce
1 (14-ounce) can full fat organic coconut milk
1/4 cup chopped fresh cilantro
6 (6-ounce) walleye, whitefish or other mild fish fillets
salt
Cooking spray

DIRECTIONS:
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
Add ginger and garlic; cook 1 minute.
Add pepper and scallions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute.
Add coconut aminos, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil) add the essential oils if using.
Remove from heat; stir in cilantro or basil if using.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt.
Place fish on a baking sheet coated with cooking spray.
Broil 7 minutes or until fish flakes easily when tested with a fork.
Can also grill the fish if you wanted to
Serve fish with sauce, rice, or riced cauliflower and lime wedges.

I double the sauce recipe and use as a bbq sauce for grilled chicken it is amazing..