Coconut Steamed Fish and Vegetables with Curry

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coconut steamed fish vegetables curry simple seasoning victoria gourmet recipe

If the recipe title sounds complicated, it couldn't be futher from the truth. This is a true one pan wonder with 5 steps, the final being eat! 


1 tablespoon Curry Seasoning
4 tablespoons (1/2 stick) butter, room temperature
4 pieces parchment paper (1/2 sheet size or 18x13" sheets)
1 cup couscous, uncooked, divided
1 cup coconut milk, divided
4 - 6 ounces pieces white fish (halibut, mahi mahi, cod), divided
Salt and Pepper to taste
2 cloves garlic, sliced thinly
1 small zucchini, quartered
1 cup cherry tomatoes, halved
1/2 cup raisins
1/2 cup cilantro, finely chopped
4 teaspoons olive oil

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
15-18 minutes
Total Time: 
25-28 minutes
Serving size: 


1. Pre-heat oven to 400°F.
2. In a small bowl combine the butter and Curry. Transfer to a piece of plastic wrap, twist tightly to create a log shape. Freeze. Once frozen slice into 4 portions. Freeze until ready to use.
3. In the middle of each piece of parchment paper, add 1/4 cup couscous, 1/4 cup coconut milk and 1 portion of fish. Season fish with salt and pepper. Then evenly distribute the garlic, zucchini, tomatoes, raisins, cilantro, and olive oil. Top each piece of fish with 1 portion of the frozen Curry butter.
4. Bring the short edges of the parchment together above the fish and fold down until just taut. Then tuck under the long edges under the fish. Place in a rimmed baking sheet.
5. Bake for 15-18 minutes or until internal temperature of the fish is 132°F. Serve immediately.


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Recipe Tip:
Not a fan of coconut milk? Try chicekn stock instead.
curry seasoning sweet victoria taylor