Bananas… hmmm. I don’t use bananas all that much except for smoothies and the once every two year banana bread attempt. So, I was concerned. Still, I read through a lot of different recipes and researched to see how to cook a banana with fish and came up with this recipe which was surprisingly delicious.
My fish store didn’t have trout, so I used another white fish – in my case Lemon Sole. I love olives, so that was a no brainer to add – especially since I knew I was using lemon. I chose green olives with the pimento, and for the sweet pepper, I used fresh red pepper that I chopped up finely thinking it would give an added crunch to the green onions I was including. I thought that since the banana was sweet, I wanted to pair it with something else that was sweet and something else that was a bit spicy. Coconut Milk and Thai Red Curry Paste seemed to be the ticket!
I served it over sticky rice to slop up the sauce… family reactions? The husband took a bite and then stared at his plate and said, “I’m not used to warm bananas.” Uh oh. I’ll admit, I got a wee bit concerned. But, he took another bite, and then another and then finished his plate. His comments, “this was good, a bit of a kick – just at the limit of how spicy I’d like it, but it was good.” My daughter thought the bananas were great and said “the sweetness of the bananas helped the spice’s heat a lot.” Me? I liked it and thought the sweetness of the bananas was just great with the fish. I am a spice fiend, so I didn’t think it was all that spicy and frankly, I would have liked it spicier, but I’m glad I restrained myself. The red curry paste made the dish so tasty and the bananas added this great layer and texture that was just fantastic.
Fish Curry With Bananas
- 4 medium-sized trout fillets (though I didn't have trout and used Lemon Sole fillets)
- 1 cup full-fat coconut milk (I used organic)
- 1 tbsp red curry paste
- 1 lemon
- 5 green onions, thinly sliced (separate the green and the white parts)
- 2 medium sized bananas (barely ripe is best), cut in chunks
- 2 tbsp almonds, slivered;
- ½ cup fresh cilantro chopped;
- 2 tbsp chopped green olives with pimento
- 2 tbsp finely chopped fresh sweet red pepper
- Salt and freshly ground black pepper to taste
- Start by scraping the zest off of one lemon. Then, cut that lemon in half.
- Cut the fish into big slices and sprinkle the lemon zest on top.
- Squeeze the juice of half a lemon over the fish. Season to taste with salt and freshly ground black pepper.
- In a skillet placed over a medium-high heat, combine the coconut milk and the red curry paste and bring to a simmer.
- Add the white parts of the greens onions, the olives and the chopped red pepper. Mix and then add the fish. Cover up the skillet and let it simmer for 3 to 5 min.
- Add the bananas, 1 tbsp of the almonds and sprinkle half of the cilantro on top.
- Cover up and cook until the fish is just cooked through and easily forms flakes. Check every 3 to 5 minutes.
- When the fish looks ready, squeeze the other half of the lemon over the fish, then top it off with the remaining green onions, 1 tbsp of the almonds and the remaining cilantro.
- Serve over rice.