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Barracuda! poached in coconut milk with vegetables

October 10, 2010

Wow! This is really easy and really tasty. I had never tried barracuda before and it’s a wonderful fish. Tender and white, like halibut, but with a slightly stronger, meatier flavor. This recipe would probably work with any fish you like. I served it with steamed brown rice.

1 lb. barracuda steaks
2 tbsp coconut oil
1/2 cup diced onion
2 ribs celery, thinly sliced
2 minced garlic cloves
2 tsp minced fresh ginger
2 small hot chiles, minced
1 tbsp curry powder
2 cups chopped bok choy
4 dried keffir lime leaves
1 tbsp fish sauce
1 14-ounce can coconut milk

1. Heat a deep saute pan over medium heat with the coconut oil. When it’s hot, cook the onions and celery until wilted and translucent. Working quickly, add the garlic, ginger, chile, and curry powder and stir for 30–60 seconds.
2. Add the coconut milk and stir well to incorporate the spices. Then add the bok choy, fish sauce and a bit of salt. Once everything comes to a boil, add the fish and cut the heat to a very low simmer.
3. Cover and poach for 5 minutes, flip the fish over and cook an additional 5 minutes or so. (My fish steaks were about one inch thick, if your fish is smaller or bigger, adjust the time accordingly.)
4. Once the fish is just cooked through, taste the sauce for salt and serve. Hope you like it!

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