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THAI FISH CURRY

I just have to mention that I would like to make Thai Fish Curry and “The Big Guy” is ready to go off to the grocery store for any needed ingredients and make sure he has secured an appropriate beverage at the capital letter store. I found this recipe at www.feastingathome.com and I have made this poached fish recipe many times using either haddock or tilapia. There is no added sweetness to this recipe for the diabetics among us and the authors of the recipe declare that it is also gluten-free.

As you know, “The Big Guy” likes some heat and spice in the kitchen so he goes off to the local Asian grocery store to buy the Thai Curry paste, jars of crushed ginger and garlic, dried lemongrass, dried kaffir lime leaves and a small bottle of fish sauce. I generally use ground dry turmeric and put the dried chili flakes in a small pepper grinder on the table. The important message is to avoid the chili seeds if you want to reduce or eliminate the heat. The smells in the kitchen are awesome!

“The Big Guy” prefers an ice-cold Light Beer or at the wine store choose an off-dry Chenin Blanc for some crisp fruity flavours.

FISH

1 – 1 ½ pounds firm white fish – haddock or tilapia

½ tsp salt

½ lime, zest and juice

Cut the fish in 2” sections, cover with lime zest and juice. Set aside.

COCONUT THAI CURRY SAUCE

2 Tbsp olive oil

2 large shallots or 1 small onion, finely diced

4 garlic cloves

1 Tbsp lemongrass, very finely chopped

2 tsp turmeric root or ½ tsp ground turmeric

1 tsp grated ginger

1, 2 or 3 tsp Thai Red Curry Paste or less

2 cups chicken stock

8 kaffir lime leaves

½ tsp salt

2 cups carrots, diced or ½ potatoes and ½ carrots

1 red bell pepper, diced or slivered

1 coconut milk, small can

1 Tbsp fish sauce or less

2 cups beans, asparagus, snap peas or snow peas or any combination

METHOD

In a large sauté pan, heat the oil over medium heat; sauté shallots for 4 minutes then add garlic, lemongrass and chilies. Sauté for 3 more minutes.
Turn heat to low then add the ginger, turmeric and Thai Curry paste. Slowly add the chicken broth, kaffir lime leaves, salt carrots and green beans. Cover and simmer for 5 minutes.
While simmering, add the coconut milk, fish sauce along with the quicker cooking vegetables (bell pepper, asparagus or pea pods).
Continue to simmer at a low and slow bubble then nestle the fish into the broth and spoon some broth over the top of each piece of fish. Do NOT turn the fish or move it around as it poaches in the liquid. Cook for 4-5 minutes more until the fish is opaque.

TABLE GARNISH

½ lime cut in wedges

1 hot chili, finely diced or dried chili flakes without seeds (Optional)

½ cup Thai basil or cilantro

Green onion chopped

Serve with basmati rice or quinoa.

Left-overs can keep in the fridge for 2-3 days.