Phood Phun with Phlip - Curry Fish and Ginger Spicy Cabbage



An important thing about keeping your healthy meals interesting is being creative and keeping your options open as much as possible.  This is made difficult when one member of the team does not eat things that the other(s) do.  Noticing if you will the fact that you have not yet seen beef or pork on the blog; that is owed to the fact that I do not eat them.  Mimi does and she is partnered in on this for Tuesdays so if you want to see some red meat, the comments section and email inbox are open.

For the main event, you will naturally need your protein, whiting (or any white fish) fillets from the store of your choosing.  We like to keep at least some of our money, so we go to Aldi where I'm from:


For your curry sauce, you will need:
3/4cup coconut milk
2tbsp garlic
2tbsp Blue Mountain curry powder (don't play yourself, ONLY buy Blue Mountain).
Juice of ONE lime
Salt/pepper to taste

Mix everything together in the pot and bring to a gentle simmer.

The initial plan was to put these peppers in the cabbage, but we changed our mind:

Go for the thawed fish now.
Drain liquid and salt the fish, then lay it in the baking dish while the oven preheats to 400 degrees.

Pour the sauce over the fish:


Place into the oven for about 15-18 minutes.

And while that transpires, go for your side item, the cabbage:
1 cabbage, roughly chopped
1tsp Mustard seed
1tbsp Ginger, shaved
2tbsp Ginger oil again
[Note: for this, you NEED ginger in the oil, so if you have regular oil just plan to use fresh grated ginger]

Heat the oil and, ginger and mustard seeds and toast until they pop.

Add the cabbage and saute until it is your desired firmness.  I like mine al dente and Mimi likes them a touch crunchier.

By now, your 15-18 minutes should have passed and it is time to rescue the fish from the oven.

Normally, this is the "call your wonderful woman to the kitchen" phase, but SHE did all this while I piddled around on FaceBook.
She still plated though:


The funny thing about curry sauce is that it is simple and effective.  We have put it on EVERYTHING from chicken to shrimp and crawfish tails, even meatballs.  Non-meat options would be to cut cauliflower into "steaks" or to use tofu.  Having nothing to do with Stephen Curry beyond this here cheap attempt to scare up some more page views from Google; curry is a frequently-requested thing of the big baby when she is or will be home from college.  Any other time, I am trying to make EVERYTHING curry flavored.

As the baby is not eating 100% like we are unless we just refuse to cook anything extra (note: I ain't saying 'no' to that face), we had a really good coconut rice as well.
3/4 cup coconut milk
3/4 cup white or jasmine rice
1/2 cup coconut water
1 packet splenda or tsp of sugar
pinch of salt
Bring it all to a gentle boil, reduce heat and cover for 15 minutes.  Leaving the cover on, turn the heat off and let sit for 10 minutes longer before removing the cover.

This particular curry/cabbage combination came last year when I made my own curry with meatballs and she made the cabbage to go with it.  It was so INCREDIBLY good that we have thrown this combination together (or at least meant to) several times since.  As we have changed how we eat, we had to skip the noodles.
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