This recipe uses catfish. We also have recipes for lots of other ocean-friendly species.

You will need

  • 4 6-oz. catfish fillets
  • 2 tbsp. vegetable oil
  • 1 tbsp. fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 cup red pepper, finely chopped
  • 1 cup green onions, chopped
  • 1 tsp. curry powder
  • 2 tsp. red curry paste
  • 1/2 tsp. ground cumin
  • 4 tsp. soy sauce
  • 1 tbsp. brown sugar
  • 1/2 tsp. salt
  • 16 oz. coconut milk
  • 2 tbsp. fresh cilantro, chopped
  • 2 tbsp. green onions, sliced for garnish
  • 3 cups hot cooked basmati rice
  • cooking spray

Heat 1 tbsp. oil in a large nonstick skillet over medium heat. Add ginger and garlic and cook until lightly browned. Add pepper and green onions. Stir in curry powder, curry paste and cumin; cook one minute. Add soy sauce, brown sugar, 1/4 tsp. salt and coconut milk; bring to a simmer. Remove from heat and stir in cilantro.Preheat oven to broil. Brush fish with 1 tbsp. oil and sprinkle with 1/4 tsp. salt. Place catfish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily with a fork. Serve fish over rice and top with sauce. Garnish with scallions.

Serves 4

Recipe by New England Aquarium Chef Tim Ridge