Ready for a flavor adventure? Let me share our latest seafood obsession: our Lingcod Fish Curry. Here's why it's quickly become a favorite:

• Versatility at Its Best: Whether you prefer seafood or another type of protein, this curry serves as the perfect foundation. Customize it to your taste!
• Quick and Satisfying: From kitchen to table in just 30 minutes! It's the ideal choice for those hectic weeknights when you crave something special yet simple.
• Healthy Eating: Not only is this dish delicious, but it's also a wholesome option for any meal.
• Effortless Cooking: The air-fried lingcod turns out so flaky and couldn't be simpler to prepare.
• Perfectly Balanced Flavors: The boldness of the spices combined with the richness of coconut milk and the zest of fresh aromatics creates a perfect balance — if we do say so ourselves.

Seafood, simple, healthy, and utterly delicious —  SOLD!
Serving Size: 3-4 People

Ingredients:

• For the Fish:
• 4 fillets of lingcod (about 6 ounces each) or substitute with halibut, spot prawns, or black cod to suit your taste.
• 2 tablespoons avocado oil (or your preferred cooking oil)
• Salt and pepper, to taste
• For the Curry:
• 1 can (14 ounces) coconut milk
• 1 tablespoon freshly grated ginger
• 1 stalk fresh lemongrass, tough outer layers removed and finely chopped
• 3 cloves garlic, minced
• 1 medium shallot, finely chopped
• 2 tablespoons red curry paste (adjust, depending on heat preference)
• 1 red bell pepper, diced
• Juice of 1/2 a fresh lime
• Salt, to taste
• Optional* Chopped Basil or Cilantro

Instructions:

1. Prepare the Lingcod:
• Preheat your air fryer to 400°F (200°C).
• Pat the lingcod fillets dry with paper towels. Brush each fillet lightly with avocado oil and season both sides with salt and pepper.
• Place the fillets in the air fryer basket, ensuring they do not overlap. Cook for about 10-12 minutes, or until the fish is cooked through and lightly golden. The exact time may vary depending on the thickness of the fillets and your air fryer model.
2. Make the Curry:
• While the fish is cooking, heat a large skillet over medium heat. Add a tablespoon of avocado oil.
• Add the shallots, garlic, ginger, and lemongrass to the skillet. Sauté for about 2-3 minutes until the shallots are translucent and the mixture is fragrant.
• Stir in the curry paste and cook for another minute until well combined with the aromatics.
• Pour in the coconut milk and lime juice, then bring the mixture to a simmer. Add the red pepper slices and let simmer for about 5 minutes, or until the peppers are tender.
• Taste the curry and adjust the seasoning with salt as needed.
3. Assemble and Serve:
• Place a cooked lingcod fillet on each plate. Spoon the hot curry over the fish.
• Serve immediately, garnished with fresh cilantro or basil if desired. This dish pairs wonderfully with quinoa, steamed rice or naan bread for a complete meal!

Enjoy, Sea-Foodies!