How To Make Coconut Fish Curry Traybake
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Serves:
Ingredients
- 4 white fish fillets, such as cod or tilapia
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a large baking dish, arrange the fish fillets in a single layer.
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In a mixing bowl, combine coconut milk, diced onion, minced garlic, grated ginger, red curry paste, fish sauce, lime juice, and brown sugar. Mix well.
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Pour the coconut milk mixture over the fish fillets, ensuring they are evenly coated.
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Scatter the sliced red bell pepper and cherry tomatoes around the fish.
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Season with salt and pepper to taste.
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Bake in the preheated oven for 25-30 minutes or until the fish is cooked through and flakes easily with a fork.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 22g
- Saturated Fat : 16g
- Cholesterol : 40mg
- Sodium : 610mg
- Total Carbohydrates : 11g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 22g
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