Ingredients
- 1 lb haddock, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1/2 tbsp fish sauce
- Juice of 2 limes
- 1 tsp ginger (freshly grated or minced)
- 2 cups vegetable broth
- 1 can coconut milk
Instructions
- Prep the Fish: Pat the haddock dry with paper towels. Cut it into bite-sized pieces and season with salt and pepper. Set aside.
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Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the diced onions and sauté until they begin to soften, about 3–4 minutes.
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Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
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Build the Flavor: Add the red curry paste, fish sauce, lime juice, and ginger. Stir to combine and let it cook for about 1 minute to bloom the curry paste.
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Add Broth & Coconut Milk: Pour in the vegetable broth and the can of coconut milk. Stir well and bring to a gentle simmer.
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Poach the Fish: Add the seasoned haddock pieces to the pot. Let the fish poach gently for 5–10 minutes, depending on the thickness, until it flakes easily and is opaque.
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Serve: Taste and adjust seasoning with extra lime, salt, or fish sauce as needed. Serve hot with fresh herbs, if desired.
- Category: Fish, Recipes, Soups & stews