Island Haddock simmered in a spicey green curry sauce, inspired by P.E.I.
2 cups packed chopped cilantro leaves and stems
3 chiles, thinly sliced
1 garlic clove, smashed
3 tbsp Lemon Ginger Curry
1/2 cup water
1 can Coconut Milk
1/2 cup chicken stock
Sea Salt to taste
2 Haddock filets (other types of white fish like Barramundi work too)
2 cups of cooked brown rice (Basmati would be the idea choice)
Ideally you would have a food processor or blender to combine the cilantro, chiles, Lemon Ginger Curry and water and process to a fine paste.
You can also chop everything fine and mix together by hand.
In a large saucepan, combine the coconut milk, chicken stock and the spice paste and bring to a boil.
Add fish and simmer over moderate heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.