Pan-Roasted Fish with Thai Curry Sauce

Name: Pan-Roasted Fish with Thai Curry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 Tbsp Asian fish sauce; 383 grams can coconut milk; 1 Tbsp minced fresh ginger; 2 cloves garlic, minced; 4 servings Fresh-ground pepper; 2 stalks fresh lemon grass; 1 teaspoon grated lime peel; 3 Tbsps olive oil; 4 servings Salt; 3 Tbsps minced shallots; 1 Tbsp sugar; 1 Tbsp Thai green curry paste; 0 teaspoons turmeric; 4 (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried

Pan-Roasted Fish with Thai Curry Sauce might be just the Asian recipe you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 332 calories, 3g of protein, and 32g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. A mixture of lemon grass, garlic, coconut milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Shallot

Garlic

Equipment you will use

Frying Pan

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.

Ingredients you will need

Curry Paste

Lemon Grass

Turmeric

Ginger

Equipment you will use

Knife

Frying Pan

Add coconut milk, fish sauce, sugar, and lime peel; simmer, stirring often, until slightly thickened, about 10 minutes.

Ingredients you will need

Coconut Milk

Fish Sauce

Lime Peel

Sugar

Remove lemon grass.

Ingredients you will need

Lemon Grass

Add salt to taste.

Ingredients you will need

Salt

Meanwhile, preheat oven to 45

Equipment you will use

Oven

Sprinkle both sides of fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Pour remaining 1 1/2 tablespoons olive oil into a large ovenproof frying pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add fish and cook until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven.

Ingredients you will need

Fish

Equipment you will use

Oven

Frying Pan

Bake just until fish is opaque in center of thickest part, about 8 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Spoon curry sauce onto four plates and top with fish.

Ingredients you will need

Curry Sauce

Fish

Wine pairing: Off-dry but crisp Riesling, with aromatic citrus, apple, and tropical notes over good minerals. Best in our pairing: Poet's Leap 2004 (Columbia Valley, WA; $22), V. Sattui off-dry Johannisberg 2004 (Napa Valley; $18), and Firestone 2004 (Central Coast, CA; $10).

Ingredients you will need

Riesling

Apple

Wine

Flavor bridges: A little sugar in the Riesling matches the sweetness and tames the spice in the dish. Low alcohol and fruitiness lower the heat too. Sweetness in the wine also gives it weight--viscosity--to match the mouth-feel of the coconut milk. Good acid, on the other hand, cuts through that richness for a mouthwatering effect (a flabby wine would go flat). Citrus and tropical notes echo the lemon grass, lime, ginger, and aromatic spices in the curry.

Ingredients you will need

Coconut Milk

Lemon Grass

Riesling

Alcohol

Ginger

Spices

Curry Powder

Sugar

Lime

Wine

Equipment

Frying Pan

Knife

Oven

Ingredients

Servings:

1Tbsp

Asian fish sauce 383grams

can coconut milk 1Tbsp

minced fresh ginger 2cloves

garlic, minced 4servings

Fresh-ground pepper 2stalks

fresh lemon grass 1teaspoon

grated lime peel 3Tbsps

olive oil 4servings

Salt 3Tbsps

minced shallots 1Tbsp

sugar 1Tbsp

Thai green curry paste 0teaspoons

turmeric 4

(1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.