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Haddock with yellow coconut curry kale

You will need :

  • 2 haddock fillets
  • 1 lime
  • 2 TBsp. rice flour
  • 3/4 cup jasmine rice
  • 3/4 cup coconut milk
  • 2 TBsp. yellow curry paste
  • 2 tsp. fresh ginger, minced
  • 1 bunch of kale, stems removed
  • 1 TBsp. ponzu sauce
  • 2 TBsp. sweet chili sauce
  • 5 tsp. brown sugar
  • salt & pepper, to taste
  • coconut oil, to taste
  • 2 cups water

Preparation

  1. Zest and quarter the lime.
  2. Roughly chop the kale leaves.
  3. In a small pot, combine the rice, a big pinch of salt and 1 ½ cups of water; bring to a boil. Once boiling, cover and reduce the heat to a simmer. Cook, 12 to 14 minutes, until the water has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork. Stir in the lime zest and season with salt and pepper. Set aside in a warm spot.
  4. While the rice cooks, in a medium nonstick pan, heat a drizzle of coconut oil on medium-high. Place the rice flour on a plate. Pat the haddock dry with paper towel; season with salt and pepper. Coat the seasoned fillets in the flour (tapping off any excess). Add the coated haddock to the pan. Cook, 5 to 7 minutes on the first side, until lightly browned. Carefully flip and cook, 1 to 2 minutes, until cooked through. Transfer to a plate and set aside in a warm spot. Wipe out the pan.
  5. In the same pan, heat a drizzle of coconut oil on medium-high. Add the curry paste and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, until softened and fragrant. Add the kale and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, until the kale has wilted and the water has cooked off.
  6. Add the coconut milk, ½ of the brown sugar and ½ the ponzu sauce to the pan. Cook, stirring occasionally, 1 to 2 minutes, until well combined. Turn off the heat and stir in the juice of 1 lime wedge. Season with salt and pepper to taste.
  7. In a bowl, combine the remaining sugar, remaining ponzu sauce, the juice of 1 lime wedge and the sweet chilli sauce. Stir until the sugar dissolves. Divide the cooked rice and finished curry between two plates. Top with the cooked haddock. Serve with the chilli sauce and remaining lime wedges. Bon appétit!

NUTRITIONAL INFO

Servings: 2
Calories: 754
Total fat: 19 g
Saturated Fat: 9 g
Sodium: 844 mg
Carbs: 109 g
Fiber: 11 g
Sugar: 17 g
Proteins: 43 g

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