Coconut Thai Curry Alaska Pollock with Brown Jasmine Rice

This warm and flavor-packed dish is perfect for a weekend but quick enough for a weeknight.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Yield: 4 oz pollock in vegetable curry, 1 cup rice
Ingredients
Alaska Pollock
- 1 pound Alaska pollock
Yellow Curry with Vegetables
- 1 tsp. canola oil
- 2 tsp. Thai yellow curry paste
- 1/2 cup coconut milk
- 1/3 cup onions, thin-sliced
- 1/3 cup carrots, thin-sliced
- 1/3 cup cut green beans
- 1/3 cup red bell pepper, diced
- 1 Tbsp. lime juice
- 1/4 tsp. sugar
Jasmine Brown Rice
- 4 cups cooked Jasmine brown rice, kept warm
- 1/4 cup Thai basil, chiffonade
Nutrition Facts
Calories | 367 |
Total Fat | 9g |
Saturated Fat | 6g |
Calories from Fat | 22% |
Cholesterol | 52mg |
Protein | 19g |
Carbohydrate | 51g |
Fiber | 5g |
Sodium | 504mg |
Calcium | 57mg |
Vitamin D | 9 IU |
Omega-3 Fatty Acids | 350mg |
Instructions
-
Step 1 Prepare pollock
Preheat oven to 400F. Rinse any ice glaze from frozen Alaska pollock, pat dry. Place in a spray-coated baking dish/pan, and tightly cover with foil. Bake for 15 minutes or just until fish is opaque throughout.
-
Step 2 Prepare curry
To a saucepan over medium heat, add canola oil and curry paste. Fry paste, about 2 minutes. Whisk in coconut milk, then add onions, carrots, and green beans. Simmer covered for 5 minutes; add bell pepper and simmer 2 minutes. Stir in lime juice and sugar. Pour the yellow curry with vegetables over cooked fish. Break up until the sauce is evenly distributed, but keeping fish chunky. Keep warm.
-
Step 3 To serve
Place 1 scoop of rice into a bowl. Top with 1 cup of the Alaska pollock and vegetables. Sprinkle basil over curry.
Nutrition Facts
Calories | 367 |
Total Fat | 9g |
Saturated Fat | 6g |
Calories from Fat | 22% |
Cholesterol | 52mg |
Protein | 19g |
Carbohydrate | 51g |
Fiber | 5g |
Sodium | 504mg |
Calcium | 57mg |
Vitamin D | 9 IU |
Omega-3 Fatty Acids | 350mg |