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, you 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 pieces parchment paper (1/2 sheet size or 18x13" sheets)
8 tablespoons (1 stick) butter, room temperature
1 cup couscous, uncooked
1 1/2 cups coconut milk
4 - 6 ounces pieces white fish, halibut, mahi mahi, cod
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, 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 8 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, olive oil, and 2 portions of the frozen Curry butter among the 4 packets.
4. Bring the long edges of the parchment together and fold down until just taut. Then tuck under the short edges under the fish. Place in a rimmed baking sheet.
5. Bake for 15-18 minutes. Serve immediately.


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Recipe Tip:
Not a curry fan? This fabulous recipe also works with my Ginger Citrus, Moroccan and Seafood seasonings.
curry seasoning sweet victoria taylor