In my head we call this Tony's Curry Poached Fish. My best friend since FOURTH GRADE 😲 is married to Tony and during a visit one time he threw together this fancy pants meal in about a half hour and I was forever in love (with the dish). Simple meals between friends are a luxury, especially these days. What I wouldn't give to be chatting the afternoon away with friends and then have that sudden realization that we. are. hungry. because I don't have a single friend that couldn't throw something marvellous together.
This Curry Poached Fish is a dream of a weeknight dinner. As long as your fish is thawed (I usually use cod, but any white flaky fish will work), the whole thing comes together in 30 minutes and looks so impressive. The game plan is to start the water boiling for the noodles (or use pre-cooked rice!) first, get the curry sauce going, drain and rinse the noodles, and chop all of the veggies and herbs while the fish is cooking.
Are you looking for more fish recipes? Try Easy Pan Seared Salmon with Zesty Peach and Mango Salsa! And this Mild Coconut Curry with Turkey and Potatoes is another family-friendly curry dish to try.
Let's talk about those vegetables and herbs. The toppings are what make this dish shine, and I say the more, the merrier. They provide flavor, texture, and balance. I borrow from Vietnamese toppings for bun pretty heavily here: crushed peanuts, fried shallots or french fried onions, bean sprouts, lime juice, cucumber, and herbs like Thai basil, mint, and cilantro.
I always make up the bowls with the noodles or rice covered with fish and curry before I bring them to the table. From there, everyone gets to top their bowl with their favorite toppings. I, of course, choose them all! That's how you get this glorious bowl right here:
My kids are big fans of this meal and really enjoy the DIY aspect. In order to keep it mild for my especially spice-averse second grader I use a red curry paste from Thai Kitchen. I have to use half of a bottle to get the flavor I like, but it doesn't get rejected outright as too spicy so we comprimise.
I hope you give this recipe a try! Please comment below and let me know how you are enjoying it or tag your photos on Instagram with #planeatpostrepeat.
Curry Poached Fish
- 1 pound fish filets (cod or other light flaky fish)
- 2 tablespoon red curry paste
- 15 oz coconut milk
- 1 tablespoon light brown sugar
- 1½ cups chicken stock (or vegetable stock)
- 6 oz. baby spinach (roughly chopped)
- 3 tablespoon fish sauce
- 8 oz. rice noodles (cooked according to package directions OR 2 cups cooked brown or white rice)
- cilantro, lime wedges, fried shallot, french fried onions, mung bean sprouts, chopped peanuts, Thai basil, or mint (for garnishes)
- Bring curry sauce, coconut milk, brown sugar, and stock to a boil over medium high heat in a Dutch oven or large sauce pan, stirring to combine.
- Add in spinach and return mixture to a simmer. Reduce heat to medium low to maintain the simmer. Place the fish in the pot and make sure it is under the surface of the liquid. Cover and simmer for 4-6 minutes, or until the fish is cooked through.
- Add in fish sauce and taste for seasoning.
- Serve the curry over noodles or rice in a wide bowl. Top with any garnishes and a squeeze of lime.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.