Name: Curry Ginger Fish
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 2 servings
Ingredients: Four 3-ounce fillets fresh Hawaiian white fish, such as mahi-mahi, ono, opakapaka, monchong, etc.; 1 cup Curry-Ginger Marinade, recipe follows; 2 tablespoons canola oil; 8 ounces cooked sticky rice; 6 ounces Thai Curry Butter Sauce, recipe follows; 1 cup Cucumber-Macadamia Nut Relish, recipe follows; Green Beans Sauteed in Garlic, recipe follows; 2 ounces Thai sweet chile sauce; 1 1/4 cups canola oil; 1/2 cup packed brown sugar; 1/4 cup sesame oil; 1/4 cup sliced scallions; 2 tablespoons finely chopped fresh ginger; 1 tablespoon finely chopped lemongrass; 1 tablespoon chopped fresh mint; 1 teaspoon salt; 1 cup white wine; 1/2 cup rice wine vinegar; 1 teaspoon black peppercorns; 1 ounce yellow onion, sliced; 1 bay leaf; 1 slice fresh ginger; 1 cup heavy cream; 2 sticks cold butter, cut into tablespoon-size pieces; 2 tablespoons sweet Thai Chile sauce; 1 tablespoon curry powder; 1 tablespoon soy sauce; 1 teaspoon lemon juice; 1 teaspoon salt; 1 cup cucumber, seeded and diced small

Directions

Quick-marinate the fish in the Curry Marinade. Place the fish fillets in a shallow bowl or resealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator, turning the fish halfway through, for 1 hour.
Heat a saute pan over medium-high heat. Add oil. Carefully remove the fillets from the marinade; reserve the marinade. Place the fillets in the hot pan. Spoon the marinade over the thick parts of the fillets. This is where all the flavor is. It will also form a delicious crust. Sear on one side, about 3 minutes. Carefully flip the fillets and cook on the other side until the flesh has turned white and cooked through, 3 to 4 minutes more.
Place half the rice at the center of each of two plates. Pour Thai Curry Butter Sauce around the rice. Press the rice down using a spatula to form a bed for the fish. Stack 2 fillets side-by-side over the rice on each plate. Top the fish on each plate with Cucumber-Macadamia Nut Relish. Place Green Beans to side of rice on each plate. Generously drizzle Thai sweet chile over relish and butter sauce.

Curry-Ginger Marinade:

Yield: 2 cups

Place canola oil, brown sugar, sesame oil, scallions, ginger, lemongrass, mint and salt in a blender. Puree until smooth. Best made the day before to allow flavors to marry.

Thai Curry Butter Sauce:

Yield: 2 cups

Using a small pot, stir together white wine, vinegar, peppercorns, onion, bay leaf and ginger. Bring to a boil. Reduce until there's about 1/2 cup liquid left and it has darkened in color. Add heavy cream. Reduce by half. Add the butter in small amounts, whisking over medium heat and letting butter dissolve before adding more, and cooking until sauce is thick enough to coat the back of a spoon.
Strain the sauce. Whisk in sweet Thai chile sauce, curry powder, soy sauce, lemon juice and salt. Cover and keep in a warm area until ready to use.

Cucumber-Macadamia Nut Relish:

Yield: 2 cups

Mix cucumbers, nuts, chile sauce, furikake, sambal, sesame oil, granulated sugar, vinegar and salt in a medium bowl. Refrigerate until cold. Best made the day before to allow flavors to marry.

Green Beans Sauteed in Garlic:

Heat a large saute pan on medium-high heat. Add oil. Add green beans and saute for 3 minutes. Add garlic and saute for 1 minute. Season with salt and pepper.