THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Yield: 4 servings
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 ½ teaspoons red curry paste (or 2 teaspoons curry powder)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon (plus more as needed for seasoning)
4 (6 oz.) pieces halibut fillet, skin removed
5 cups washed baby spinach, steamed for 2 minutes
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions (green part only), thinly sliced
2 tablespoons fresh lime juice
freshly ground black pepper
2 cups cooked brown rice, for serving
1. In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
2. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
3. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
from Ellie Krieger
|shallots, cilantro and scallions|
|adding red curry paste to shallots|
|pouring in chicken broth|
|pouring in coconut milk|
|fish added (I used cod instead of halibut)|
|flaking the fish|
|The fish was kind of falling apart, so I |
just flaked it all and served it like a stew.
|fish on top of spinach|
|cilantro, scallions and lime juice added to the broth|
|broth added to the bowl|
|thai-style halibut with coconut-curry broth|
(except it's really cod)