Best Curried White Fish With Peas And Onions Recipes

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CURRIED WHITE FISH WITH PEAS AND ONIONS



Curried White Fish With Peas and Onions image

This recipe could be adjusted to suit a family or the people you are cooking this meal. For hubby I served this with the curry in a small sauce bowl so he could dip the fish to his liking. For Little Miss (Darling 6 year old daughter) had no curry with her meal. For myself who loves heat, I smothered the sauce onto of the fish with heaps of Thai red curry sauce. I haven't used dressing on the salad as the Thai Red Curry flavour will cover them. If you choose not to use the Red Curry Sauce then drizzle olive oil when serving. I have used a few type of white fish Base, Nile Perch and Dory, I find the firm flesh is better, however use your favourite white flesh fish. (Revised Recipe)

Provided by Chef floWer

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup fresh peas or 1 cup frozen peas
2 tomatoes, finely chopped into pea size
1 red onion, finely sliced
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
240 ml coconut milk
1 1/2 tablespoons fish sauce
2 tablespoons palm sugar, grated
2 teaspoons kaffir lime leaves, thinly slice
1 tablespoon fresh basil, leaves and ripped (Thai green basil)
2 teaspoons chili, freshly slices (to garnish) (optional)
1 1/4 kg white fish fillets
olive oil flavored cooking spray

Steps:

  • To make the salad: Combine pea, tomato and red onion, into a small bowl and set aside until later use. If you are using frozen peas, in a small pot boil water, add peas and cook until they are no longer frozen (about 4 minutes). Drain out the hot water and add cold water into the pot. Drain water when peas are no longer hot and add to the salad, once all the water has been drained.
  • To make the sauce: Add a medium saucepan on the stove at high heat. Once the pan is hot add oil, then add Thai red curry paste, stir paste to combine well with oil and saute until fragrant. Add coconut milk and mix well to combine. Bring sauce to boil, then reduce heat. Add fish sauce and palm sugar, mix well to combine. Added kaffir lime leaves and basil, stir to combine and remove from heat.
  • To make the fish: Rinse you fillets with cool water and then dry them, spray a reasonable amount of oil onto your large skillet and heat pan. Once pan is hot carefully place fish onto the skillet and cook the fillets between 2 to 4 minutes (depending the thickness of the fish). Shake the pan to make the fish move then turn them over and cook another 2-4 minutes. If fish is ready to your liking then they are ready to use.
  • To serve salad, place mixture equally into the centre of the serving plate. Arrange fish on top of salad, top fish with equal amounts of Thai red curry sauce Or you could put curry into small sauce bowls and serve with the fish and salad. Garnish with fresh red chilli slices.
  • Enjoy.

Nutrition Facts : Calories 509.5, Fat 20.8, SaturatedFat 12.8, Cholesterol 209.4, Sodium 768.9, Carbohydrate 18.5, Fiber 3.1, Sugar 11.4, Protein 61.6

KEDGEREE



Kedgeree image

A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.

Provided by HELENUK

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 2

Number Of Ingredients 11

2 cups uncooked basmati rice
2 eggs
4 ounces smoked haddock, or other white fish
1 bay leaf
1 cup milk, or as needed
1 tablespoon butter
1 teaspoon curry powder
4 green onions, chopped
¼ cup frozen green peas
salt and pepper to taste
½ cup low-fat plain yogurt

Steps:

  • Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
  • Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g

WHITE FISH WITH SPICY BEANS AND CHORIZO



White Fish With Spicy Beans and Chorizo image

Make and share this White Fish With Spicy Beans and Chorizo recipe from Food.com.

Provided by English_Rose

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
1 sprig rosemary, leaves finely chopped
1 ounce chorizo sausage, chopped
2 garlic cloves, crushed
1 1/2 lbs tomato sauce
14 ounces cannellini beans, drained
8 ounces green cabbage, shredded
1 pinch sugar
4 white fish fillets, skinless
salt and pepper

Steps:

  • Heat the oil in a large frying pan then soften the onion for 5 minutes.
  • Add the rosemary, chorizo and garlic and fry for 2 more mins until the chorizo is starting to crisp.
  • Tip in the tomato sauce, beans, caabbage and sugar. Season and simmer for 5 minutes.
  • Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily.
  • Serve.

Nutrition Facts : Calories 364.8, Fat 8.2, SaturatedFat 1.9, Cholesterol 67.9, Sodium 1063.3, Carbohydrate 44, Fiber 10.5, Sugar 10.8, Protein 31.6

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