- ★★
- ★★
- ★★
- ★★
- ★★
Details
Recipe
- 4 ounces pieces of haddock fish fillet
- 2 teaspoons grapeseed oil
- 1/ 2 cup diced shallots
- 1 tablespoon finely grated ginger
- 3 minced garlic cloves
- 3 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 1/ 4 cup coconut milk
- 1 1/ 4 cup chicken stock
- 1 pounded out cut in half lemon grass
- 1 tablespoon fish sauce
- 2 tablespoons cilantro
- 3 iced green parts only scallions
- 1 juice lime
Method
Step 1
Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not a brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.
Step 2
Incorporate the curry paste with the sauteed vegetables and saute for one minute.
Step 3
Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.
Step 4
Cut the root and stem off lemongrass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemongrass from the sauce.
Step 5
Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.
Step 6
In the last minute of cooking add the lime juice, cilantro, and scallions to the sauce.
Step 7
Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.