Posted on May 12, 2010 at 10:00 AM
Wednesday, May 12 at 7:28 AM
Crispy Fresh Fish with Red Curry and Coconut Milk
This extraordinary combination of flavors literally goes together in under 10 minutes. Bright green beans and earthy morels are seared in hot oil with garlic and ginger to create a perfect blend of flavors and colors. And the aromatic spice of the red curry is a gorgeous accompaniment to the juicy crispness of the fish. This is a special dish!
1 pound fresh fish, cut into 4 filets (I love Ling cod for this dish)
Salt and pepper to taste
Rice flour for dredging
1 small shallot, thinly sliced
1/2 cup sliced morel mushrooms, in season (substitute sliced shiitakes if morels are unavailable)
12-16 green beans, stems removed and lightly blanched
1 tablespoon each minced garlic and fresh ginger
1 tablespoon Thai red curry paste
1 1/2 cups unsweetened coconut milk
2 tablespoons fish sauce
1/4 cup each chopped cilantro and basil
Fresh cilantro and basil for garnish
Sprinkle the fish filets with salt and pepper. Dredge lightly in the rice flour. In a small sauté pan, heat 2 tablespoons of the oil and fry the filets about 3-4 minutes to a side, until golden brown and crispy.
Meanwhile, in a second sauté pan or wok, heat the remaining 2 tablespoons of oil and sauté the shallots, morels and green beans with the garlic and ginger until the morels are tender. Make a well in the center and stir in the red curry. Cook for 20 seconds. Add the coconut milk and the fish sauce and heat through. (Don’t bring the coconut milk to a boil.) Stir in the chopped herbs.
Place the fish on a serving platter and pour the sauce over. Garnish with whole sprigs of cilantro and basil and serve with lime wedges.
Recipe developed by Lynne Vea