Poached Halibut With Spinach, Rice Noodles In Coconut Curry Broth

10m
Prep Time

20-25m
Cook Time

30m
Ready In

Recipe: #21287

October 12, 2015

Categories: Sauce, Halibut, Coconut, Spinach, Asian, Thai, Mothers Day, Romantic Dinner, Sunday Dinner, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Spicy, more

recipe by:
Kchurchill5

"A friend passed this along to me last year; and after a couple of tests, and a few changes here and there ... I think I finally got it 'just right.' It is a very light recipe, as far as the carbs and calories go; but, it also has tons of flavor. The spinach and rice noodles make this a complete one dish."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (468.1 g)
Calories 670.4
Total Fat - 51.7 g
Saturated Fat - 25.7 g
Cholesterol - 78.2 mg
Sodium - 544.9 mg
Total Carbohydrate - 25.5 g
Dietary Fiber - 6.4 g
Sugars - 6.9 g
Protein - 31 g
Calcium - 113.3 mg
Iron - 6 mg
Vitamin C - 27.9 mg
Thiamin - 0.3 mg

Step 1

Fish ... The first thing you want to do, is remove the fish from the refrigerator; and, season with salt and pepper on both sides. You want to take the chill off the fish; never cook with cold seafood.

Step 2

Spinach ... Add the grape seed or vegetable oil to a large nonstick pan (preferred) and bring to medium heat. Add the red pepper flakes and slowly add the spinach, a little at a time; constantly stirring until it is all LIGHTLY wilted. Once all the spinach is wilted; transfer to a bowl; and cover with foil to keep warm. Once you plate the spinach, top with the fish and sauce; the spinach will continue to wilt even more. You just don't want it totally broken down at this point.

Step 3

Broth ... In the same pan, wiped clean; add the oil and bring to medium heat. Add the shallots; and, saute until tender, about 2-3 minutes. Add the ginger, curry paste; and, cook for just a minute. I use 1 1/2 tablespoons of curry; but, use as much as you like. Then, add the broth, coconut milk, a pinch of sugar; and simmer until reduced by about 2/3-1/2 (about 10 minutes). Do NOT let it come to a boil - medium low heat.

Step 4

Noodles ... Cook the noodles according to package directions. Drain, and set to the side as the fish finishes cooking.

Step 5

Fish ... Bring the broth up to medium heat, NOT a boil; add the fish, spooning the sauce over the fish; and immediate reduce to medium low heat. Simmer for 5-10 minutes, spooning the sauce over the fish as it cooks. The cooking time depends on the thickness of the fish. Halibut should take between 5-8 minutes. Obviously, if you use Cod, which is generally much thicker; it will take longer. This doesn't work well with a thin fish like tilapia, for example.

Step 6

Finish ... Once the fish is just about done; add the scallions and cilantro to the sauce; gently mix and spoon the sauce over the fish.

Step 7

Serve, Plate, and ENJOY!! ... In a serving bowl; add the sauteed spinach, top with the fish fillet, add the noodles on the side; and, plenty of broth over everything - and, don't forget a little extra garnish of cilantro, scallions, and a squeeze of lime.