Here is a simple, delicious recipe for fish.I am a curry junkie and love flavors from India, Thailand etc. A little prep involved but worth it. A firm white flesh fish like Rock cod, halibut, striper the best but I also use crappie, salmon, pike, walleye, perch Ingredients 2 med onions ginger grated and some of it cut up some small pieces for texture 4 to 5 small red potatoes cut into 1 inch pieces one red or yellow bell pepper a few small carrots cut into small chunks 2 lbs fish cut into bite sized chunks 1 can of coconut milk 2 quarts of chicken stock couple limes, and a bunch of cilantro, grated garlic Nam pla (fish sauce) curry powder sriracha sauce Tumeric salt to taste coconut oil Jasmine rice cooked Get 2 onions. Julienne and place into a cast iron baking dish with oil and some butter (I like to cook in coco nut oil). Slow cook on low med heat until soft Start the jasmine rice. About 20 minutes to cook Add tumeric, curry powder, sriracha sauce,nam pla, salt to taste ( I add 2 tbl spoons tumeric, curry powder) Add grated ginger and some small ginger chunks. Cook a few more minutes. Add chicken stock, coconut milk Bring to slow boil. Add potatoes, carrots, peppers Turn down heat low med and cook until potatoes are soft . About 10 minutes Add chunked fish. Cook about 5 minutes on medium. Don't over cook. I grate some lime zest into soup Take off heat. Place a large scoop of jasmine rice bottom of bowl Add a few ladles of soup on top. Squeeze 1/2 lime and add chopped cilantro on top An IPA accompanies very well
