Whitefish in Coconut Milk with Broccoli

Whitefish in Coconut Milk with Broccoli (Serves 4)

Last time I was sick, the comfort food I prepared as soon as I was ready to eat was Thai Chicken. Cooking in coconut milk is what makes something “Thai” because they use a lot of coconut milk in Thailand. I don’t know why I did not think of it before, but coconut milk does wonders with fish too. I didn’t like the name Thai Fish, so I am calling this meal Whitefish in Coconut Milk.

Ingredient list:

1-1.5 pounds of white fleshed fish (that’s catfish in the picture)
2 heads of broccoli
2 13.5 ounce cans of coconut milk
1 4 ounce can of mild green chilies
1 package of fresh baby spinach
Extra virgin olive oil
Curry powder (that’s Curry Masala in the picture, but you can use any curry you like)
Crushed red pepper flakes
Fish sauce
Salt

Directions:

Cut fish into bite-sized cubes, broccoli into bite-sized florets, and dice chilies into small pieces. Heat 3-4 tablespoons of olive oil over medium heat in wok. Add 2 tablespoons of curry powder and stir-fry for one-minute. Add broccoli and stir-fry to coat all pieces with oil and curry. Add a dusting of salt. Add coconut milk and chilies (with all liquid in can). Add crushed red pepper flakes to taste. Splash fish sauce generously across the top. Stir well and bring mix to a boil. Add fish, reduce heat to a simmer, cover, and let cook 10 minutes. Check broccoli for tenderness and taste. Add spices as needed. Serve over a bed of fresh baby spinach.

Notes: Catfish stands up to cooking, so you won’t overcook it in 10-15 minutes. Tilapia is tender and may be ready to eat after 5 minutes in a coconut milk jacuzzi.

Fish sauce may stink when you add it, but don’t leave it out. The stink disappears within a few seconds and fish sauce adds a wonderful salty, nutty flavor. Hokan Fish Sauce (the brand I found in my grocery store’s Asian section) is made of only anchovies, water, and sea salt.

My local Thai restaurant offers fresh baby spinach as a substitute for rice with curry dishes, so that clued me into doing the same at home. The spinach wilts immediately when the food is hot and you can lay a bed of spinach in a bowl, ladle cold leftovers from the refrigerator on top, and heat it up in the microwave successfully.

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