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Minced kale with steamed fish in coconut soup

December 5, 2012

Not the most creative title, I know. But it is rather descriptive.

This is another one of my lazy recipes. It includes taking out a bag of Trader Joe’s frozen chopped kale, a little bit of ginger, a can of coconut milk, and a fillet or two of fish. The bitterness of the kale is completely taken away by the taste of coconut, and I also like to use tasteless whitefish or something similar to be made up by the flavorful coconut soup.

Fish with kale in coconut soup

Sometimes I deviate by adding some chopped garlic. Red bell peppers have also made it quite flavorful.

1 lb fresh kale, or frozen bag of chopped kale
1 Tbsp fresh ginger or garlic
1 red bell pepper (optional)
1 14-oz can coconut milk
1 lb fish fillets
salt to taste, about 1/4 tsp

(1) Mince kale if using fresh. Add it to a pan on medium-high heat and steam/saute until fully wilted. If the kale is frozen, skip this step.
(2) Finely mince the ginger and/or garlic and chop bell pepper, if using, and add to the pan. Add coconut milk, and if the kale was frozen, add to the mixture as well. Bring to a boil on medium-high heat, and keep it simmering on medium-low for 10 minutes.
(3) Meanwhile, slice the fish fillets into large chunks about 2″ by 1″ and add to the top of the simmering coconut concoction when everything has finished simmering. Continue simmering for an additional 3 minutes.
(4) Flip the fillet pieces over and mix into the soup and continue cooking for an additional 2-3 minutes. Add salt to taste.
(5) Turn off heat and serve warm.


Dai Dai


From → Recipes

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