With lots of seasoning and savory mushrooms, this Thai Whitefish Curry works well with cod, tilapia, or any other whitefish you like. The robust flavors do a good job of masking any fishy flavors if you happen to have picky eaters in the house like I do. (It’s me. I’m the picky eater.) You can adjust the aminos and sea salt to taste or add a splash of fish sauce for an even bigger umami zing, and if you can’t get a hold of shiitake mushrooms, generic button mushrooms work just as well.
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- 1 teaspoon coconut oil
- 1 pound whitefish
- 1 tablespoon ground turmeric
- 1/2 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 cloves garlic (minced)
- 1 cup shiitake mushroom (sliced)
- 1 cup green onion (chopped)
- 1 1/2 cups coconut milk
- 4 teaspoons coconut aminos (or to taste)
- 1/4 teaspoon sea salt
- 2 tablespoons cilantro (chopped)
- 2 tablespoons lime juice
- Heat the fat in a large skillet over medium heat. Briefly sear the fish on both sides.
- Add the turmeric, cinnamon, ginger, and garlic, and cook 1 minute.
- Add the mushrooms and green onion and cook until the fish easily flakes when scratched with a fork.
- Add the remaining ingredients and heat through.