Coconut Curry Bowl with Seared Fish
by Caren McSherry
Seared Fish Ingredients:
- 2 lbs halibut, snapper, or cod
- 1 cup rice flour
- grapeseed oil for frying
Seared Fish Method:
1. Skin the fish and cut into 2 inch cubes. Dredge in the rice flour and shake off the excess.
2. Heat a non stick pan to medium high heat and sear the fish on all sides until golden brown.
3. Transfer to a paper towel lined plate to absorb any excess oil and transfer to a 325F preheated oven while you prepare the stir fry.
2. Heat a non stick pan to medium high heat and sear the fish on all sides until golden brown.
3. Transfer to a paper towel lined plate to absorb any excess oil and transfer to a 325F preheated oven while you prepare the stir fry.
Curry Sauce Ingredients:
- 3 Tbsp (45 ml) unsalted butter
- 2 medium shallots, finely diced
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, peeled and grated
- 3 Tbsp (45 ml) good-quality curry powder
- One 14 oz (398 ml) can coconut milk
- 3 Tbsp (45 ml) chutney (any kind)
- 1 tsp (5 ml) concentrated chicken stock paste
- Juice of 1/2 lemon
Curry Sauce Method:
1. Melt the butter in a small heavy-bottomed pot over medium-low heat; add the shallots, garlic, and ginger. Sauté for about 2 minutes until the mixture is just soft.
2. Stir in the curry powder, slowly whisk in the coconut milk, and increase the heat to medium-high.
3. Add the chutney, chicken stock paste, and lemon juice. Whisk until combined. Reduce the heat to low and let simmer for 4 to 5 minutes.
Makes 2 cups (500ml)
Note: This sauce keeps up to two months frozen, so make a double batch and keep it on hand when you're in a pinch of time.
2. Stir in the curry powder, slowly whisk in the coconut milk, and increase the heat to medium-high.
3. Add the chutney, chicken stock paste, and lemon juice. Whisk until combined. Reduce the heat to low and let simmer for 4 to 5 minutes.
Makes 2 cups (500ml)
Note: This sauce keeps up to two months frozen, so make a double batch and keep it on hand when you're in a pinch of time.
Stir Fry Ingredients:
- 1⁄4 cup grapeseed oil for frying
- 1 large sweet onion, chopped
- 2 garlic cloves, minced
- 2 cups mushroom, quartered
- 2 cups snap peas, strung
- 1⁄2 pound green beans (I prefer the haricot vert)
- 1 large red pepper cut into large dice
- 1 bunch each fresh cilantro, basil and mint for garnish
- 2/3 cup cashews, peanuts or almonds, chopped for garnish
Stir Fry Method:
1. Heat a large wok to high, add the oil and the onion, when the onion begins to brown, add the garlic, and mushrooms, cook for about 1 minute, then add the remaining veg and toss until cooked al dente.
2. To serve, ladle a scoop of the curry sauce into your bowl, add a portion of the stir fry, then the fish and top with a scattering of mixed herbs and some chopped nuts.
3. Transfer to a paper towel lined plate to absorb any excess oil and transfer to a 325F preheated oven while you prepare the stir fry.
Serves 6
Copyright © Caren McSherry 02/2018
2. To serve, ladle a scoop of the curry sauce into your bowl, add a portion of the stir fry, then the fish and top with a scattering of mixed herbs and some chopped nuts.
3. Transfer to a paper towel lined plate to absorb any excess oil and transfer to a 325F preheated oven while you prepare the stir fry.
Serves 6
Copyright © Caren McSherry 02/2018
