Halibut with Thai style red curry sauce
2 8-10 oz halibut filet
3 large shallots minced
1 inch piece ginger peeled and grated on a micro plane
3 spring onions diced
2 heaping T red curry paste
2 limes zested and 1 juiced (reserve juice separately)
3 T cilantro minced and reserved
1 can coconut cream
1 T brown sugar
1 1/2 T fish sauce
Long grain white or brown rice and steamed vegetables (Bok Choi, spinach, etc.) to serve
Preheat oven to 120
Add lime zest to coconut cream and brown sugar.
Clean, de-skin, and pat dry fish. Season both sides with salt and pepper, then coat liberally with olive oil.
In a wok, sautée halibut until just cooked. Place in oven to keep warm.
Clean wok and sautée shallots and ginger over medium heat. When caramelized, add spring onions and cook for 1 minute. Add curry paste and brown for another 2 minutes. Turn heat down to low and add coconut milk and fish sauce. Heat for 2 minutes and then add lime juice to taste.
Place rice and steamed vegetables in the bottom of a large, flat bowl. Remove fish from oven and plate in the bowl. Ladle sauce over fish and garnish with cilantro.