I'm late giving you the goods on yesterday's antics but my conscience wouldn't let tonight roll around without spreading the word about last night's incredible meal. You see, it's the perfect answer for a quick weeknight dinner that's absolutely good enough for company and the whole thing's ready in about a half hour, including rice, snow peas and even potstickers. Isn't that a kick?
Adapted from Cooking Light via myrecipes.com, if you hit the link and take a boo at the source, you'll notice that we left out the fish sauce (didn't have any) and increased the red curry paste, and tripled the ginger but otherwise made the recipe pretty well as shown.
I'd guess you're thinking I'm exagerating over the "ready in less than half an hour" comment, so here's the breakdown:
- First order of business - cook rice
- Second - Heat skillet for fish; pat halibut dry; chop onion(s), and ginger; measure coconut milk; measure sugar, corianader, red curry paste and place into a small container; cut lime in half and juice
- Heat skillet for potstickers; Cook fish 3 minutes/side for total of 6 minutes; make sauce 5 minutes; return fish to pan to heat.
- Frozen Pot Stickers - cook at same time as sauce (5 minutes)
- Snow Pea Pods - microwave for 2-1/2 minutes
Incidentally, while I used halibut as specified in the recipe because I'm lucky enough to have a stash of it in the freezer thanks to Big Guy and his fishin' talent, it's not the only fish in the sea (sorry, I couldn't resist). I'd make it with darn near anything including cod, or cat fish, or sea bass or even shrimp or scallops and believe me I'll be doing a repeat in the very near future.
Halibut with Thai Coconut Red Curry Sauce (from JBug’s Kitchen Antics adapted from Cooking Light via myrecipes.com)
1 tablespoon vegetable oil (divided)
3 or 4 halibut pieces approx. 5 ounces each
1/2 medium onion, chopped
3 green onions, chopped
3 tablespoons fresh ginger, minced
1 cup light coconut milk
1 tablespoon sugar
1 heaping tablespoon Thai red curry paste
1/2 teaspoon ground coriander
1 teaspoon dried basil (a tablespoon of fresh would be better)
Juice of 1/2 lime
Heat oil in a large no-stick skillet over medium high heat until shimmering. Dry halibut fillets using a paper towel. Sauté halibut for 3 minutes per side and remove from pan. Cover to keep warm. Add onion, green onion, and ginger to pan and sauté for 2 minutes. Stir in coconut milk, sugar, red curry paste, and coriander and bring to a boil. Lower heat to high simmer and cook for 1 minute. Stir in basil and lime juice. Return fish to pan to warm and finish cooking (about 1 minute). Serve over rice. Serves 4.
A year ago - Corn Chowder and Peach Crumb Bars
Two year's ago - Pinot Braised Duck with Roasted Pears and Onions
Three year's ago - Catfish and Hushpuppies