Thai-Styled Fish And Potatoes

As you know, we eat just about everything. We kind of have a rotation of sorts, and it was time for some fish. We had some beautiful, thick cod portions that were just begging me to cook them in a delicious way. How could I refuse? Of course, I had to oblige. I decided to cook the fish in a Thai style with vegetables and potatoes, and served it with some potstickers on the side.

I had a lot of potatoes that needed to be used, so that was kind of my inspiration for this dish. Plus, it was something a little different. And I am all about different. 🙂 I also love adding all kinds of vegetables to my dishes as well. This recipe was loaded with green beans, carrots, peppers, onions and tomatoes. It was a one-pot dish.

4-5 large potatoes, peeled and diced

1 green and/or red bell pepper, diced

1 jalapeno, diced fine

2-3 carrots, sliced

1/2 onion, sliced very thin

2 cups green beans, par cooked, cut into pieces about 1/2 inch in size

1 cup baby teardrop tomatoes

1 TBSP garlic

1 TBSP ginger

1 can coconut milk

3-4 cod pieces

red pepper flakes to taste

salt to taste

1-2 TBSP curry paste

1-2 tsp curry powder

green onions, sliced Asian style

lemon verbena and/or basil or purple basil, chopped

canola or vegetable oil and lime olive olive (optional) oil for cooking

Boil the potatoes for about 10 minutes, then drain. Get a large pan or pot very hot and add the oils, then add the potatoes, and continue to cook for about 10 minutes, or until they begin to brown, stirring frequently.

Combine the coconut milk and spices.

Add the vegetables to the potatoes after about 7 minutes, and saute for an additional 5 or so minutes, or until they soften and the onions are translucent.

Add the coconut mixture and mix together thoroughly. Bring to a boil, then reduce the heat to a simmer. Add the tomatoes and most of the lemon verbena. You can also use basil or purple basil too if you prefer.

Cut the fish into smaller portions, and gently place on top of the sauce. Cover and poach for about 5-7 minutes, or until the fish is cooked. You will know when it is done, because the fish will be white and opaque.

This is kind of a fish stew, so I thought serving it in bowls was probably the best idea. You can also use this same delicious recipe for chicken and/or shrimp or tofu too. The sauce is a versatile sauce. It’s got just the right amount of heat too, but not too much. This dish is definitely a winner.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.