Description
A whole fish is always a show stopper when it come out of the oven and this rockfish baked with yellow curry and coconut milk is no exception. Vibrant colors and warm flavors make this a treat for family or company.
Ingredients
Units
Scale
- 1 Whole Red Rockfish, cleaned and scaled.
- 1/4 cup Coconut Oil
- 1 Can Coconut Cream, divided
- 4 3″ pieces of lemongrass (From 2 stalks)
- 2 Tbls Yellow Curry Paste
- 1 Tbls Brown Sugar
- 2 Tbls Fish Sauce
- 6 Small Leeks, trimmed
- 6 Baby Carrots, trimmed
- 1 Yukon Gold potato cut into 3/4 inch cubes
- 2 Limes cut into wedges
- 1 Kale Leaf thinly sliced(or Spinach or any green)
- Zest of one small orange
Instructions
- Heat the coconut oil in a large pot over medium heat. Add half the can of coconut cream and the lemongrass. Cook for ten to fifteen minutes, until large oily bubbles form on the surface.
- Add the yellow curry paste, stir it in well and cook for about 10 minutes until large yellow oily bubbles form.
- Add the sugar, fish sauce and the rest of the coconut cream. Turn the heat down and let this cook together while you prepare the fish.
- Cut 3 deep Parallel slits across the thickest part of the fish on both sides, down to the bone. Place the fish in a greased baking dish. Put some curry sauce inside the fish and then add the lime wedges.
- Put the leeks, carrots and potatoes into the curry sauce on the stove and cook for 5 minutes.
- Preheat the oven to 400 degrees. Put the vegetables from the curry sauce into the baking pan on both sides of the fish. Spoon the curry sauce over top of the fish, using a spoon to work it down in the slits. Pour all the sauce over the fish and vegetables. Sprinkle the kale and orange zest over everything.
- Bake in a 400 degree oven for 20 minutes. Serve right away.
