Heat up your taste buds with Chef Corbin Tomaszeski’s savory curried coconut dish.
Pan seared whitefish with curried coconut sauce
Serves 4
Ingredients:
- 4 4oz whitefish (i.e cod, halibut)
- 4 steamed bok choy cut in half
- 4 steamed fennel wedges (45g)
- 1 can coconut milk
- 1 tsp minced shallots
- 1 small garlic clove minced
- 1 tsp minced ginger root
- 1 tsp red thai curry paste
- 1 tbsp brown sugar (or palm sugar)
- 2 fresh lime leaves
- 1 tsp fresh lemongrass (chopped finely)
- 1/2 tsp lime juice
Method:
In a hot sauté pan, place whitefish (presentation side down) and pan sear until golden brown. Place into 350F oven to finish for 6 minutes.
For sauce, in a sauce pot, sauté the shallots, garlic, ginger and lemongrass until they begin to colour.
Stir in the curry paste and immediately add the coconut milk and lime leaves. Bring to a simmer but do not boil (this will split the milk). Simmer for 5-8 minutes and then set aside.
In a bowl, place the bok choy and fennel in the middle. Place the fish on top and pour sauce around the bottom.
Garnish with fried rice vermicelli. May use cilantro as well.
Courtesy Corbin Tomaszeski
chefcorbininc.com
@ChefCorbin