So, um…how much dip and chips did you consume yesterday? Ya. Me? No comment. Ahem.
I’ve barely been able to recover from holiday food, and then BAM! Superbowl happens. And then Valentine’s Day is next week, where I will be stuffing myself with chocolate. Oh wait, I do that every day. Hm.
Well, life is all about balance. I enjoy my sweets and I enjoy my healthy, too.
Do you like fish? If you say no, I bet it’s because you’ve never had good fish. Or maybe not prepared in a comforting curry broth, along with tender carrots and potatoes.
Remember last summer when I was gushing over these fish tacos using Barramundi? Well, I’m gushing again. I absolutely love it.
This fish been applauded for its sustainability, farm-raised in Southeast Pacific waters using Smart Aquaculture methods. Well known in Southeast Asia, Australia, and New Zealand for awhile now, it’s gaining popularity in the U.S. by being known as “The Sustainable Sea Bass.” Or maybe it’s becoming popular because it’s just delicious!
Barramundi has a firm and meaty texture, but also buttery and delicate. Its extremely mild flavor makes it so versatile and great for every day dishes and cooking techniques, whether it be grilling, poaching, or searing. And Barramundi’s a superfood – no mercury, chemicals, or hormones. Its high in protein, containing only half the calories of Salmon, and has high levels of Omega-3s. Woot!
Now widely available across the U.S. at the fabulous Trader Joe’s in their frozen section.
Don’t have a Trader Joe’s anywhere near you? I weep for you. Ah, I kid. It’s okay. Barramundi is also sold at Whole Foods, Stop & Shop, Safeway, and other retailers.
So, go get some and make this stew. You can have your comfort food without the guilt!
(Disclosure: This post is sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer. As always, opinions are my own.)
Thai Fish Curry
Prep time: 20 minutes
Cook time: 30 minutes
• 2 teaspoons extra virgin olive oil
• 1 jar (4 ounce) yellow curry paste
• 3 medium carrots, peeled and cut into thin rounds
• 1 medium sweet onion, diced small
• 1 red bell pepper, cut into 1-inch pieces
• 3 medium Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
• 1 can (15 ounce) unsweetened coconut milk
• 1 1/2 cups low sodium chicken broth
• 2 Barramundi fillets (about 8 ounces total), skinned removed, cut into 1-inch pieces
• Chopped fresh parsley
Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and bell pepper; cook, stirring occasionally, until onion is translucent, about 10 minutes. Season with a dash of salt and pepper.
Add potatoes, coconut milk, and chicken broth (or water) and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 15 minutes until potatoes are almost tender when pierced with a fork. Add in fish and cook an additional 5 minutes until cooked through and potatoes are tender, but not mushy.
Divide curry among bowls and top with parsley.