Pan-Roasted Fish with Thai Curry Sauce

Ingredients

• 2 ½ tablespoons olive oil
• 1 can (13 1/2 oz.) coconut milk
• ¼ teaspoon turmeric
• 3 tablespoons minced shallots
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• Fresh-ground pepper
• + 7 more ingredients
• • 4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried
  • 1 tablespoon sugar
  • Salt
  • 1 teaspoon grated lime peel
  • 2 stalks fresh lemon grass
  • 1 tablespoon Thai green curry paste
  • 1 tablespoon Asian fish sauce

1. Pour 1 tablespoon olive oil into a medium pan over medium heat. When hot, add shallots and garlic; stir often until limp, about 2 minutes. 2. Trim ends from lemon grass stalks and peel off tough outer layers; crush with the flat side of a large knife, then cut into lengths that will fit in you...

View full recipe at My Recipes