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Categories:
vegetable oil onion curry powder light coconut milk sugar lime juice ginger fish sauce garlic chile paste clam juice salmon fillet trimmed watercress
Viewed: 33 - Published at: 4 years agoIngredients
- 2 teaspoons vegetable oil
- 1 cup thinly sliced onion
- 2 teaspoons curry powder
- 1 cup light coconut milk
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1 tablespoon bottled minced ginger
- 1 tablespoon fish sauce
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon chile paste with garlic
- 1 (8-ounce) bottle clam juice
- 1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
- 6 cups trimmed watercress (about 2 bunches)
Method
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; saute 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.
