Pan-Seared Curry Crusted Catfish with Coconut Rice and Sweet Chili Green Beans
Servings
4servings
Servings
4servings
Ingredients
Coconut Rice
  • 1cup jasamine rice
  • 1cup light coconut milk
  • 1cup water
  • 1teaspoon salt
  • 1teaspoon sugar
  • cilantrooptional
Curry Crusted Catfish
  • 44 ounce catfish fillets(may substitute for white fish, swai, barramundi, etc)
  • 1-2tablespoons olive oil
  • 1cup chickpea/garbanzo bean flour(may substitute flour of choice)
  • 1tablespoon yellow curry powder
  • 1teaspoon chili powder
  • 1/2teaspoon garlic powder
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
Sweet Chili Green Beans
  • 1/2tablespoon coconut oil
  • 1tablespoon garlic, minced
  • 1/4cup sweet chili sauce
  • 1pound green beansends trimmed
  • salt and pepper
Instructions
  1. Cook rice per package instructions. Substituting 1 cup of the recommended water with coconut milk and add in salt and sugar.
  2. While rice cooks, heat a large skillet over medium heat, adding in olive oil. Combine flour, curry powder, chili powder, garlic powder, salt and pepper in a small dish. Toss to combine. Rinse fish and pat dry. Dip fish into flour mixture and evenly coat both sides.
  3. Transfer breaded fish into hot pan, cooking for 3-5 minutes per side. Breading should be golden and fish should begin to flake apart.
  4. While cooking fish, heat another skillet over medium heat. Add in coconut oil and garlic, stirring for 1-2 minutes. Add in sweet chili sauce and green beans, stirring occasionally. Season with salt and pepper to taste. Let cook for 4-5 minutes until crisp-tender.
  5. Divide sweet chili green beans and rice among four plates. Garnish rice with cilantro if desired. Place fish over the bed of rice. Serve immediately.
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