Micronesian-style Coconut Fish Curry

Ingredients

While the original Italian Filascetta is a breaded and fried fish dish, this Micronesian adaptation transforms it into a fragrant and creamy coconut fish curry. The flavors are influenced by the local spices and ingredients found in Micronesia, giving it a tropical twist. The cooking technique and presentation are also different, as the fish is simmered in a flavorful curry sauce instead of being fried. We alse have the original recipe for Filascetta, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 red chili, sliced (optional for heat) 1 red chili, sliced (optional for heat)
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, grated ginger, lemongrass, and sliced red chili (if using). Sauté until the onion becomes translucent.
2. 2.
   In a small bowl, combine the ground turmeric, cumin, and coriander. Add the spice mixture to the pan and cook for another minute to release the flavors.
3. 3.
   Pour in the coconut milk and fish sauce, stirring well to combine. Bring the mixture to a gentle simmer.
4. 4.
   Add the fish chunks to the pan, ensuring they are fully submerged in the curry sauce. Cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
5. 5.
   Stir in the lime juice and season with salt to taste.
6. 6.
   Remove the lemongrass stalk from the curry before serving.
7. 7.
   Garnish with fresh cilantro and serve the Micronesian-style Coconut Fish Curry hot with steamed rice.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, halibut, or snapper for this recipe. Ensure the fish is fresh and free from any unpleasant odors.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils into the curry.

Tips & Tricks

• For an extra burst of flavor, add a handful of fresh curry leaves to the curry sauce while simmering.
• Adjust the spiciness by adding more or less red chili according to your preference.
• If you prefer a thicker curry, simmer the sauce for a few extra minutes to reduce and thicken it.

Serving advice

Serve the Micronesian-style Coconut Fish Curry hot with steamed rice. The fragrant curry sauce pairs perfectly with the fluffy rice, allowing you to enjoy the flavors to the fullest.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve the curry in a shallow bowl, allowing the vibrant yellow sauce to take center stage.