Pan-Roasted Fish with Thai Curry Sauce

Pan-Roasted Fish with Thai Curry Sauce
Photo by Dan Goldberg

Ingredients

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

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

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