Poached Hake in Thai Coconut Sauce (Secret Recipe Club)

April 30, 2012 at 10:00 am 18 comments

It’s that time again for another Secret Recipe Club reveal! I sat out last month with the start of our frozen yogurt store but I am excited to be back in full swing :)

I was given Dena’s blog Oh! You Cook! for this month’s assignment and couldn’t wait to start deciding which recipe I wanted to make. She has so many recipes that I kept drooling over but the one I kept going back to was her Broiled Haddock with Thai Coconut Sauce. I happen to love anything Thai and I’ve been searching for a savory dish that incorporates (one of the many cans of) coconut milk I purchased on sale recently – waalaa, this was the one!

This recipe was amazing, many thanks to Dena for posting this entree that inspired this oh-so-flavorful dinner! I made a few tweaks though to suit my needs and what I had on hand. I decided I didn’t want to dirty a second dish and heat up the oven so I poached the fish in the coconut sauce instead of broiling it first. I added mushrooms for more veggies, increased the amount of bell pepper, used Thai green curry paste in place of the Sambal Oelek, replaced brown sugar with coconut nectar, substituted hake (white fish) for the haddock, unrefined coconut oil in place of the sesame/olive oil to add to the coconut flare along with coconut aminos for the soy sauce and used fresh ginger for that extra ginger punch.

I had never eaten or heard of hake prior to my recent visit to Costco, but they were taste-testing these skinless, white fish fillets and I couldn’t pass them up! Skinless fillets are easier to deal with plus they were wild-caught and individually frozen for easy portioning :) If you don’t have hake, feel free to substitute your favorite white fish – tilapia, haddock, halibut or cod.

I even had a bit of leftover sauce; it was delicious over steamed kale and cooked quinoa for a light vegetarian meal! I love dishes that are easily adaptable and this sauce is really versatile depending on your preferences — serve over baked tofu cubes, sauteed or poached chicken, or use as the cooking liquid for cubes of potatoes and vegetables.

Broiled Tilapia with Thai Coconut Sauce (adapted from Broiled Haddock with Thai Coconut Sauce)

Ingredients

2 tsp coconut oil (butter, ghee, oil can be subbed)
1 Tbsp fresh ginger (or 1 tsp. ground ginger)
3 garlic cloves, minced
1 red bell pepper, diced
3/4 cup mushrooms, sliced (white or baby bella), optional
3 scallions, diced
1 tsp curry powder
2 tsp Thai green curry paste (or Sambal Oelek chili paste)
1/2 tsp. ground cumin
2 Tbsp coconut aminos (or gluten free soy sauce, tamari or Bragg’s)
1 Tbsp coconut palm sugar
1 cup light coconut milk
1/4 cup chopped fresh cilantro leaves (if you hate cilantro, you can leave this out but it adds brightness to the dish)
3 (6 oz) skinless hake fillets or other white fish such as tilapia, haddock or halibut
4 lime wedges

cooked grain of choice for serving (brown rice, quinoa, millet, etc)
Directions

1. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; stir for 30 seconds.  Lower heat if garlic starts to brown.
2. Add curry powder, curry paste and cumin; stir for 1 minute to bring out their flavor and aromas.
3. Add red pepper, mushrooms and scallions; stir for 1 minute then add coconut aminos, coconut sugar and coconut milk. Stir to completely mix and bring to a simmer (do not boil).
4. Add fish to the sauce, cover and simmer until cooked through, about 6 minutes (flesh is white and no longer transparent).
5. Remove from heat; stir in cilantro. Serve fish and sauce over a bed of rice or your favorite cooked grain. Serve with a lime wedge for added brightness (this adds a nice freshness, I wouldn’t skip this) and enjoy!

*For a grain-free dish, serve this over cooked potatoes and/or a bed of sauteed spinach to soak up the sauce.
*For a vegetarian friendly meal, substitute 1-inch cubed potatoes or tofu for the fish.



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Entry filed under: Gluten Free, Main Dish, Seafood, Vegetarian. Tags: , , , , , , , , , .

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18 Comments Add your own

  • 1. bakeaholicmama  |  April 30, 2012 at 12:04 pm

    Oh wow this looks amazing! I will have to try it, I’m always looking for new ways to make Haddock since it is one of the few types of fish I like!

    Reply
    • 2. naturalnoshing  |  April 30, 2012 at 1:57 pm

      Thanks so much Carrie! If you like Thai flavors then I think you will enjoy this recipe :)

      Reply
  • 3. AmandaP  |  April 30, 2012 at 12:04 pm

    This looks great! Definitely going to try the tofu substitution idea :-)

    Reply
  • 4. shockinglydelicious  |  April 30, 2012 at 12:17 pm

    Wow, what flavors! I’m visiting from Group D, and love what you did this month! Beautiful (AND delicious, I’m sure)!

    Reply
    • 5. naturalnoshing  |  April 30, 2012 at 1:57 pm

      Thanks so much! This sauce is definitely full of flavor :) Thanks for stopping by and saying hello!

      Reply
  • 6. Bean  |  April 30, 2012 at 7:40 pm

    Oh man, that looks so good! I am always looking for new fish recipes to try (especially ones that aren’t fried!) as my husband and I try to eat fish once a week. This recipe is definitely pinned! :)

    Reply
  • 7. ruchibmathur  |  April 30, 2012 at 10:12 pm

    Perfect for a weekday dinner!

    Ruchi
    http://ruchisimplyfood.blogspot.com

    Reply
  • 8. dena  |  May 1, 2012 at 6:58 am

    Nice adaptation of my recipe! Never heard of hake before so I looked it up. Seems to be in the cod family. I’ll have to look for it at Costco as well. Thanks!

    Reply
  • 9. Kristy Lynn @ Gastronomical Sovereignty  |  May 1, 2012 at 9:47 am

    good lord! fish with coconut milk = good. also pinning :)

    Reply
  • 10. amy donovan (@amy_donovan)  |  May 1, 2012 at 10:31 am

    oh, yum! i bet the thai coconut sauce would be wonderful in all sorts of other dishes, too. lovely pictures!

    Reply
  • 11. Renee (@KudosKitchen)  |  May 1, 2012 at 3:56 pm

    You’ve used several ingredients here that I’m not familiar with. That said, I love how this looks. Anything with the addition of coconut milk and cilantro is a winner in my book.

    Reply
  • 12. dena @ohyoucook  |  May 3, 2012 at 2:41 pm

    So glad you liked the recipe! Never tried hake before … will have to go looking for it at Costco as well.

    Reply
  • [...] Check out the recipe for Poached Hake in Thai Coconut Sauce. [...]

    Reply
  • 14. Marcia  |  February 24, 2013 at 3:49 pm

    Thanks for posting this recipe – I’ll be trying it tonight. You mention mushrooms in the directions, but not in the ingredients list. Did you use them, and if so, what kind? Thanks!

    Reply
    • 15. naturalnoshing  |  May 6, 2013 at 8:12 pm

      Good catch! I used about 3/4 cup of white mushrooms but crimini or baby portabella would work too!

      Reply
      • 16. Marcia  |  May 6, 2013 at 8:38 pm

        BTW, this was SO delicious, and definitely a keeper recipe. Thanks so much!

      • 17. naturalnoshing  |  May 15, 2013 at 6:18 pm

        So glad you enjoyed it!! :)

      • 18. Marcia  |  May 6, 2013 at 8:39 pm

        P.S. I believe I found hake in the freezer section at Trader Joe’s.

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