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Blue-Eye Cod With Curry Sauce

Blue-Eye Cod With Curry Sauce created by JustJanS

This recipe is from De Costi Seafoods and was from a promotional recipe leaflet. I guess you could substitute the blue-eye cod for another type of cod or other similar fish. The card suggested fish substitution with flounder, ling fillets or prawns (shrimp) This dish can be gluten-free if you check the fish sauce and curry paste are gluten-free. Editted to add -2 tablespoons coriander leaves chopped for Step5 (sorry Jan)

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Heat the 2 tablespoons of oil in a wok or saute pan until hot.
  • Add the fish and cook for 2 to 3 minutes, or until opaque. Transfer fish to a plate and cover with foil to keep warm.Set aside.
  • Wipe the pan or wok with paper towel. Heat the remaining 2 tablespoons of oil until hot. Add the garlic and curry paste and fry for 30 seconds.
  • Pour in the cocnut milk and mix. Add the fish sauce, sugar and lemon juice. Heat through.
  • Stir in the shredded lime leaves (or lime zest) and chopped coriander/cilantro.
  • Spoon the curry sauce over the fish and garnish with coriander/cilantro leaves. Serve with rice.
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RECIPE MADE WITH LOVE BY

@Jubes
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@Jubes
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"This recipe is from De Costi Seafoods and was from a promotional recipe leaflet. I guess you could substitute the blue-eye cod for another type of cod or other similar fish. The card suggested fish substitution with flounder, ling fillets or prawns (shrimp) This dish can be gluten-free if you check the fish sauce and curry paste are gluten-free. Editted to add -2 tablespoons coriander leaves chopped for Step5 (sorry Jan)"
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  1. TasteTester
    Blue-Eye Cod With Curry Sauce Created by TasteTester
    Reply
  2. Karenlyn2
    I like the idea of this, and maybe it was the fish sauce I used, but it was way overpowering-- and I even reduced the amounts. It was also a little sour. Not something I'll make again.
    Reply
  3. JustJanS
    Blue-Eye Cod With Curry Sauce Created by JustJanS
    Reply
  4. JustJanS
    I halved the curry paste as ours is very hot-we still thought a bit less would have been better for fish. I upped the sugar and lemon juice to get more of that Asian style balance of hot, sweet, sour and salty as 1/3 of a cup of fish sauce was very overpowering. No coriander is actually listed in the ingredients to be added in in step 5, so I just used a couple of tablespoons of it roughly chopped. I subbed flathead tails as we have a frezer full of them. We've been eating lots of rice lately, so decided to serve this over Thai rice stick noodles instead.
    Reply
  5. Jubes
    This recipe is from De Costi Seafoods and was from a promotional recipe leaflet. I guess you could substitute the blue-eye cod for another type of cod or other similar fish. The card suggested fish substitution with flounder, ling fillets or prawns (shrimp) This dish can be gluten-free if you check the fish sauce and curry paste are gluten-free. Editted to add -2 tablespoons coriander leaves chopped for Step5 (sorry Jan)
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