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5 from 1 vote

Recipe for Coconut Curry-Style Fish Soup

A delicious, easy recipe from The Fresh 20 cookbook. Use tomatoes from your garden or the Farmer's Market in the summer. This soup is not pictured with it here, but is wonderful when served with coconut lime rice...the recipe for the rice is also below.
Total Time35 minutes
Servings: 0 serves 4

Ingredients

For the coconut curry-style fish:

  • *1 1/4 pounds boneless skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice)
  • *1 tablespoon organic coconut oil the recipe calls for grapeseed oil but I prefer coconut oil
  • *1/2 medium red onion finely chopped
  • *1 teaspoon grated fresh ginger
  • *2 garlic cloves minced or pressed
  • *1 pint grape tomatoes cut in half if large
  • *1 teaspoon ground cumin
  • *1/2 teaspoon sea salt
  • *1/4 teaspoon black pepper
  • *1/2 teaspoon cayenne pepper I omitted this in favor of using a fresh chile pepper
  • *1 1/2 cups coconut milk I used one can of organic "whole" coconut milk
  • *handful of fresh basil preferable Thai basil, minced (note that this does not appear in the original recipe)
  • *1 tablespoon finely chopped chives I left these out and added a minced hot chile pepper instead

For the lime coconut rice:

  • *1 cup coconut milk
  • *2 limes juiced
  • *1/4 teaspoon sea salt
  • *2 cups cooked brown rice

Instructions

For the coconut curry-style fish:

  • 1. Wash the fish and pat very dry. Cut into 2-inch pieces.
  • 2. Heat the oil in a medium saucepan over medium-high heat. Add the onion, ginger, and garlic and saute until softened, about 3 minutes.
  • 3. Add the tomatoes and saute for another 3 minutes, stirring frequently to break up the tomatoes.
  • 4. Add the cumin, salt, black pepper, and cayenne. Stir to combine, and cook for 2 minutes.
  • 5. Add the coconut milk. Bring to a simmer, add the fish, and cook for 3 to 5 minutes, depending on the thickness of the fish, until the fish is opaque throughout.
  • 6. Serve over rice with a sprinkle of chives as garnish.

For the lime coconut rice:

  • 1. Bring the coconut milk, lime juice, and salt to a low simmer.
  • 2. Stir in the prepared brown rice and cook for 5 minutes until heated through and some of the liquid is absorbed.