The sun is coming out more regularly now but the nights are still a tad cool. This deliciously aromatic dish both hints at spring and warms the belly, while celebrating the highly anticipated opening of the BC Halibut season . Enjoy it with a glass of BC Riesling!
North Coast Halibut Thai Coconut Curry
Serves: 6
Ingredients:
24-30 oz fresh halibut
1 tsp canola oil
1 TBSP grapeseed Oil
half spanish onion, finely diced
1 stalk lemongrass
2-3 kaffir lime leaves
½ inch sliced ginger
1 clove garlic crushed
1 TBSP + 1 tsp red or yellow thai curry paste, separated
1 can (396ml) organic coconut milk
1 cup vegetable or chicken stock
1 cup whipping cream
½ bunch chopped cilantro
2 cups sliced zucchini
1 cup garden peas
1 pkg (5 oz) chopped hon shimeji mushrooms
1 TBSP fish sauce
Directions:
Dice halibut into large chunks and marinate with 1 tsp of yellow curry paste and 1 tsp of canola oil. Marinate for 1 hour.
In a large pot sauté onion, garlic, ginger, lemongrass & kaffir lime leaves until onions are translucent - this will bring out their aromatics.
Add 1 TBSP of curry paste & continue to sauté, stirring for 1 minute.
Deglaze with 1 TBSP of fish sauce.
Add stock, whipping cream and coconut milk and bring to a simmer.
Add zucchini, peas, mushrooms, half of the chopped cilantro, and halibut. Cook over medium high heat for 3 minutes.
Turn off heat and rest for 3-4 minutes before serving.
Garnish with remaining chopped cilantro. Serve over jasmine rice.
