Tiki-Inspired Coconut Ginger Fish Curry

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy coconut curry with fresh ginger and tropical spices that evokes the flavors of Polynesian cuisine with tender white fish. This Asian Fusion-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (cod or snapper), coconut milk, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb white fish fillets (cod or snapper)
1 can (13.5 oz) coconut milk
1 tbsp grated fresh ginger
3 cloves minced garlic
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
2 tbsp vegetable oil
1/2 cup sliced red bell pepper
2 tbsp chopped fresh cilantro
1/2 tsp salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cut 1 lb white fish fillets into 2-inch pieces and lightly season with 1/2 tsp salt.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant.
Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic. Pour in 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Stir and bring to a gentle simmer.
Step 4: Add the fish pieces and 1/2 cup sliced red bell pepper to the curry. Simmer gently for 8-10 minutes until the fish is opaque and cooked through, and the sauce thickens slightly.
Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the curry before serving with steamed rice.