Photo: Thai-Style Halibut with Coconut-Curry Broth Recipe
Ingredients
- 2 teaspoons vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 2 1/2 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 for seasoning
- 4 (6-ounce) pieces halibut fillet, skin removed
- Steamed spinach**
- 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
Directions
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes
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.
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.
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.
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By baldycmu
on May 06, 2012
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I followed this recipe exactly which is weird for me, but it came out really fantastic. The only change i made was a garnish of arugula micro greens which gave it a nice little peppery bite. Great balance between the coconut and curry. I might have preferred veggie or seafood stock for the sauce which would bring out the seafood flavor even more. All-in-all and great dish.
By whiplash_ganiko...
Anaheim, CA
on April 29, 2012
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This was a very light and tasty dish, and very easy to make. Similar to the other reviews, next time I'm going to add more curry paste for an extra kick. I made the dish with tilapia and chinese brocoli with quinoa and roasted pine nuts and onions. Substitute the extras with anything you prefer and I bet it will turn out great!
By PWog
downtown Los An...
on April 14, 2012
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I didn't have spinach but it didn't matter. I served the fish over brown rice and poured the juices over the it. I will definitely make this again.
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