Pan-Roasted Fish with Thai Curry Sauce

Posted by Guest

Preparation Time 15 Min

Cook Time 20 Min

2 1/2 tablespoons olive oil
3 tablespoons minced shallots
2 minced cloves garlic
2 stalks fresh lemon grass
1 tablespoon Thai green curry paste
1 tablespoon minced fresh ginger
1/4 teaspoon turmeric
1 can (350gr) coconut milk
1 tablespoon Asian fish sauce
1 tablespoon sugar
1 teaspoon grated lime peel
Salt
4 pieces (2 – 2.5 cm thick) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried
Fresh-ground pepper

1. Pour 1 tablespoon olive oil into a medium pan over medium heat. When hot, add shallots and garlic; stir often until limp, about 2 minutes.
2. Trim ends from lemon grass stalks and peel off tough outer layers; crush with the flat side of a large knife, then cut into lengths that will fit in your pan. Stir curry paste, ginger, turmeric, and the lemon grass into pan; cook until fragrant, about 2 minutes. Add coconut milk, fish sauce, sugar, and lime peel; simmer, stirring often, until slightly thickened, about 10 minutes. Remove lemon grass. Add salt to taste.
3. Meanwhile, preheat oven to 250° C. Sprinkle both sides of fish with salt and pepper. Pour remaining 1 1/2 tablespoons olive oil into a large ovenproof frying pan over medium-high heat. Add fish and cook until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven. Bake just until fish is opaque in center of thickest part, about 8 minutes.
4. Spoon curry sauce onto four plates and top with fish.