Crispy 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.
- 1 pound fresh fish, cut into 4 fillets Add to list
- Salt and pepper, to taste Add to list
- Rice flour, for dredging Add to list
- 1/4 cup high-heat oil, divided 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 fresh cilantro and basil, plus extra for garnish Add to list
- Lime wedges, for serving Add to list
Sprinkle fish fillets with salt and pepper. Dredge lightly in rice flour. In a small sauté pan, heat 2 tablespoons oil and fry fish for 3 to 4 minutes per side, until golden brown and crispy.
Meanwhile, in a second sauté pan or wok, heat remaining 2 tablespoons oil and sauté shallots, morels and green beans, garlic and ginger until morels are tender. Make a well in the center and stir in red curry. Cook for 20 seconds. Add coconut milk and fish sauce and heat through (don't bring coconut milk to a boil.) Stir in chopped herbs.
Place 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.