Thai Red Curry Poached Rockfish
Recipe Date:
June 27, 2025
Serving Size:
4
Prep Time:
10 Minutes
Cook Time:
10 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
If you’re local to SLO county, it’s Rockfish season! The fisheries in Morro Bay are bringing it in daily and it’s protein rich, nutrient dense, and low in calories. This is a great way to prepare it for a quick and flavorful meal.
Ingredients
- 1.5 pounds of Rockfish, halibut, cod or seabass works great also. Just buy what is the freshest in your area.
- 1 tbsp canola oil
- 1 small white onion diced
- 4 cloves of garlic minced
- 1 tbsp minced ginger
- 1 can 13.5 fl oz. full fat coconut milk
- 1 cup chicken or seafood broth
- 3 tbsp fish sauce
- 3 tbsp red curry paste
- 1 tbsp sugar
- 1 lime juiced
- red chili, thinly sliced (optional)
- chopped cilantro
- chili oil
- jasmine rice cooked to specs for serving
- vegetable of choice for serving (I usually do bok choy)
Directions
- Pat fish fillets dry with a paper towel and lightly season both sides with salt and pepper
- In a large shallow pan, heat the oil over medium heat. Add diced onion, minced garlic, and ginger. Sauté for 1-2 minutes until fragrant and softened. Stir in red curry paste and cook for another 30 seconds to release its aroma.
- Pour in the coconut milk and broth. Add fish sauce, sugar, lime juice, and a pinch of salt to taste. Stir to combine and bring to a gentle simmer.
- Carefully add the fish into the simmering curry broth. Reduce heat to low and poach, covered, for 7 – 10 minutes, or until the fish is opaque and flakes easily with a fork.
- Carefully transfer the fish to serving plates. Spoon the broth over the top and garnish with sliced red chilis, chopped cilantro and drizzle of chili oil. Serve with jasmine rice and your favorite vegetables.