Ingredients
Scale
- 1 pound white fish fillets (cod, halibut, or tilapia)
- 1 can (14 ounces) coconut milk
- 2 cups vegetable or chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium tomatoes, diced
- 1 bell pepper, chopped
- 1 cup spinach or kale, chopped
- 1–2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon curry powder
- Salt and pepper, to taste
Instructions
- Rinse fish fillets under cold water. Pat dry and cut into bite-sized pieces; season with salt and pepper.
- Heat oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic and ginger; cook for an additional 1-2 minutes until fragrant.
- Stir in diced tomatoes and bell pepper; cook for another 5-7 minutes until softened.
- Pour in coconut milk and broth; stir to combine and bring to a gentle simmer.
- Add soy sauce, lime juice, curry powder, salt, and pepper; adjust seasoning as desired.
- Gently add fish pieces to the pot; cook for about 10 minutes until opaque.
- Stir in spinach or kale; cook for an additional 2-3 minutes until wilted.
- Serve hot garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg