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 fillets (I love lingcod for this dish) Add to list
- Salt and pepper to taste Add to list
- Rice flour for dredging Add to list
- 4 tablespoons peanut or vegetable oil Add to list
- 1 small shallot, thinly sliced Add to list
- 1/2 cup sliced morel mushrooms (substitute sliced shiitakes if morels are unavailable) Add to list
- 12 to 16 green beans, stems removed and lightly blanched Add to list
- 1 tablespoon each minced garlic and fresh ginger Add to list
- 1 tablespoon Thai red curry paste Add to list
- 1 1/2 cups unsweetened coconut milk Add to list
- 2 tablespoons fish sauce Add to list
- 1/4 cup each chopped cilantro and basil Add to list
- Fresh cilantro and basil for garnish Add to list
Sprinkle the fish fillets with salt and pepper. Dredge lightly in the rice flour. In a small sauté pan, heat 2 tablespoons of the oil and fry the fillets about 3 to 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 over the sauce. Garnish with whole sprigs of cilantro and basil and serve with lime wedges.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired on May 12, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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