Braised Fish with Thai Curry Sauce
DescriptionSpicy, fragrant, and silky smooth, green curry sauce is the perfect foil for tender braised fish. Serve it over steamed jasmine rice for a superb dish with the exotic flavors of Thailand.
- 6 6- to 8-ounce fish filets or steaks (halibut, striped bass, or salmon are all good choices)
- Salt and ground black pepper
- 1 1/2 teaspoons Fumet de Poisson Gold® (or Fond de Poulet Gold®) dissolved in 1 cup hot water
- 3 tablespoons Thai fish sauce
- 1 can (13 1/2 ounces) unsweetened coconut milk
- 2-3 tablespoons Thai green curry paste
- 1/4 cup roughly chopped basil
- 2 tablespoons chopped cilantro
- 1 cup frozen green peas, thawed
- 3 scallions, thinly sliced on the diagonal
- Preheat the oven to 350 degrees. Arrange the pieces of fish in a skillet (or skillets) large enough to hold them in a single layer. Season the fish pieces with salt and pepper and pour the diluted Fumet de Poisson Gold® over them.
- Place the pan over medium heat and bring the liquid to a simmer. Cover the pan and transfer it to the oven. Check to see if the fish is cooked through (opaque) after about 5 minutes (plan on 10 minutes of cooking time per inch of thickness, measured at the thickest part of the fish filet or steak). If the fish is still translucent, return it to the oven and check it again in 3-5 minutes.
- Transfer the fish to wide soup bowls that have been warmed. Stir the rest of the ingredients except the scallions into the liquid in the pan. Bring to a simmer and cook 1-2 minutes. Season to taste with salt and pepper, and more curry paste if you wish.
- Pour the sauce over the fish in each bowl and garnish with scallion slices.
Wine Pairing: Gerwurztraminer or an off-dry German Riesling.