Served on its own or with rice, this curry-inspired dish shows off the sweetness of the rockfish and accents it with fragrant spices.
- 1 pound black rockfish fillet
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 knob ginger, minced
- 3 carrots, diced
- 1 red pepper, diced
- 3 stalks celery, diced
- 2 handfuls spinach
- 2 tablespoons coconut oil
- 1 (14 ounce) can coconut cream
- 3 tablespoons red curry paste
- Salt or soy sauce to taste
- 1 lime
- 3 cups cooked rice
Add 1 tablespoon coconut oil to large pan and sauté onion and garlic until the onions are translucent. Add ginger, carrots, red pepper, celery, and cook until desired texture.
Add coconut cream, red curry paste, and salt or soy sauce if desired. When the curry is nearly boiling add in spinach leaves. Squeeze in half of lime. Reduce heat when spinach has wilted.
In separate pan sauté fish in remaining coconut oil over medium heat for 3-4 min. per side, or until flaky.
Serve over rice
Pour curry over rice. Place fish on top and squeeze remainder of lime over it.
Know Your Cook
- Drew Terhaar -
Born and raised in Chicago, Drew Terhaar is captain of the F/V Mary Carl. When he’s not fishing for king and coho, he can usually be found doing something fun and healthy—like swing dancing, meditating, or cooking for friends. Maybe it’s Drew’s mellow nature, or maybe it’s just good juju, but his boat is renowned in the Sitka fleet for catching loads of fish—some say it’s because there has never been a banana on board! If you’re lucky, you might catch Drew at a Midwest farmers market or Sitka Salmon Shares event—ask him for a dance!