Coconut Curry Fish

Ingredients and Weight:

1. Fish Fillet (e.g., salmon or sea bass): 2 pounds (907 grams)
2. Coconut Milk: 1 can (14 oz)
3. Red Curry Paste: 3 tablespoons
4. Jasmine Rice: 2 cups, cooked
5. Fresh or Frozen Peas: 1 cup
6. Basil leaves: a handful
7. Salt and Pepper: to taste
8. Vegetable Oil: for frying

Preparation Time:

1. Preparation Time: 20 minutes
2. Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Prepare the fish by cutting it into large pieces and seasoning with salt and pepper.
2. Heat enough vegetable oil in a pan to fry the fish pieces until they turn golden brown. Remove and set aside.
3. In a separate pot, bring coconut milk to a boil and add red curry paste. Mix well until combined.
4. Once the coconut milk starts to boil, add the fried fish pieces and let them cook in the curry for about 5 minutes.
5. Add the fresh or frozen peas and stir well. Simmer for another 5 minutes.
6. Meanwhile, cook the jasmine rice according to package instructions.
7. Garnish the dish with basil leaves and serve the Coconut Curry Fish over the cooked jasmine rice.

Nutritional Information: (Per Serving)

• Calories: approximately 450 kcal (depending on the amount of oil used for frying)
• Fat: 20g
• Carbohydrates: 35g
• Protein: 30g

Dish Characteristics:

1. Rich and creamy coconut curry with a slight kick from the red curry paste.
2. The fish is tender and falls off the bone when cooked properly.
3. Accompanied by aromatic jasmine rice, making it a comforting and satisfying meal.

User Comments:

1. "The coconut curry sauce was so flavorful! The combination with the fish was a pleasant surprise."
2. "The dish was a bit spicy for my taste, but overall, it was quite delicious."
3. "The texture of the fish was perfect, not too dry and not too wet."

Special Precautions and Tips:

1. Use a mild red curry paste if you don't want the dish to be too spicy.
2. Adjust the amount of coconut milk based on your preference for creaminess.
3. Be careful not to overcook the fish as it will become too dry and lose its texture.