Coconut Milk Braised Tikka Masala Steelhead (low FODMAP)

20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Korean Chili Paste

Coconut milk and Tikka Masala spices make a wonderful and richly flavored sauce for the fish in this recipe. If you don’t know, Steelhead is very like salmon but it has a milder flavor and isn’t quite as rich as salmon. If you can get Steelhead, I recommend it for this recipe as it balances wonderfully with the rich and creamy sauce. Salmon is, of course, also wonderful.

Ingredients

4 (4-6 ounce) steelhead or salmon filets

1 tablespoon extra virgin olive oil

2-3 tablespoons Smoke N Sanity Tikka Masala seasoning

2 tablespoons maple syrup

2 tablespoons salted butter

1/4 cup Korean chili paste (recipe below)

1 tablespoon fresh grated ginger

1 1/2 cups chopped broccoli

2 14-ounce cans full-fat coconut milk

2 tablespoons gluten-free low sodium soy sauce

1 tablespoon rice vinegar

2 cups steamed Jasmine rice

Fresh cilantro or basil for serving

Directions

(1) Prepare: Make the chili paste (recipe below) and make the rice per package instructions.

(2) Preheat: Preheat the broiler or turn the grill to high heat.

(3) Grill the fish: Place the fish on a baking sheet and rub with olive oil then sprinkle evenly with Smoke N Sanity Tikka Masala seasoning, Drizzle the maple syrup over the fish. Broil, skin side down, until starting to get crisp on top, 3-5 minutes, watch closely so it doesn’t burn.

(4) Make the braising sauce: In a large skillet over medium heat, melt together 2 tablespoons butter, the chili paste, and the ginger. Add the broccoli, coconut milk, soy sauce, and rice vinegar.

(5) Braise the fish: Slide the fish into the sauce and simmer for 5 - 10 minutes, or until cooked to your liking. If the fish is fairly thick, you may need to cover the pan so the fish cooks through more rapidly.

(6) Plate and serve: Serve the fish, broccoli, and sauce over a generous scoop of rice. Top with cilantro or basil.

Eat and enjoy every bite because you can!

Ingredients: Korean Chili Paste

1/3 cup water

2 tablespoons maple syrup

3 tablespoons red miso paste

1 teaspoon red pepper flakes (or less if you don’t like a lot of spice)

1/2 teaspoon rice vinegar

Directions: Korean Chili Paste

(1) Prepare the sauce base: Combine the water, maple syrup, red miso paste, and red pepper flakes in a small saucepan over medium heat. Cook until it starts to bubble then remove from heat and let cool for about 15 minutes.

(2) Add the vinegar: Add the vinegar, stir, and let cool to room temperature.

Make-ahead note: At this point, you may put this sauce in the refrigerator in an airtight container and use it for two to four weeks.

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