Halibut Poached in Green Curry Broth
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 10 kaffir lime leaves
- 2 tablespoons Thai green curry paste
- 1 shallot, thinly sliced
- 1 (15-ounce) can unsweetened coconut milk
- 3 cups low-salt chicken broth
- 1 tablespoon lime juice, and zest
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 4 small baby bok choy, sliced in half
- 4 (6-ounce) Halibut fillets
- 2 tablespoons chopped fresh cilantro
- 2 green scallions, white and light green parts only, thinly sliced
- 1 Thai red chile, sliced into very thin rings
- 4 cups cooked Jasmine Rice
Procedure
The pungent flavors of Thailand come to life in this multi-layered dish. If you can’t find kaffir lime leaves, substitute a 2-inch strip of lime zest.
Heat the oil in a 2- to 3-quart saucepan over medium heat. Add the curry paste and shallot and cook, stirring constantly, until shallots are just starting to soften, about 2 minutes. Add the coconut milk, broth, lime juice, fish sauce, brown sugar, and lime leaves and stir to combine. Bring to a boil, reduce heat to low, and simmer 5 minutes to allow the flavors to combine. Strain the broth and return it to a boil in the same pot. Add the bok choy and simmer until tender, 3 to 5 minutes. Remove the bok choy from the broth and divide between 4 shallow bowls.
Add the cod to the broth, stir, and cook until firm and just starting to flake, 3 to 5 minutes. Remove the fish and place in the bowls. Ladle the broth over the fish and top with cilantro, scallions, and chile. Serve immediately.
Heat the oil in a 2- to 3-quart saucepan over medium heat. Add the curry paste and shallot and cook, stirring constantly, until shallots are just starting to soften, about 2 minutes. Add the coconut milk, broth, lime juice, fish sauce, brown sugar, and lime leaves and stir to combine. Bring to a boil, reduce heat to low, and simmer 5 minutes to allow the flavors to combine. Strain the broth and return it to a boil in the same pot. Add the bok choy and simmer until tender, 3 to 5 minutes. Remove the bok choy from the broth and divide between 4 shallow bowls.
Add the cod to the broth, stir, and cook until firm and just starting to flake, 3 to 5 minutes. Remove the fish and place in the bowls. Ladle the broth over the fish and top with cilantro, scallions, and chile. Serve immediately.
Halibut Poached in Green Curry Broth
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 10 kaffir lime leaves
- 2 tablespoons Thai green curry paste
- 1 shallot, thinly sliced
- 1 (15-ounce) can unsweetened coconut milk
- 3 cups low-salt chicken broth
- 1 tablespoon lime juice, and zest
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 4 small baby bok choy, sliced in half
- 4 (6-ounce) Halibut fillets
- 2 tablespoons chopped fresh cilantro
- 2 green scallions, white and light green parts only, thinly sliced
- 1 Thai red chile, sliced into very thin rings
- 4 cups cooked Jasmine Rice
Procedure
The pungent flavors of Thailand come to life in this multi-layered dish. If you can’t find kaffir lime leaves, substitute a 2-inch strip of lime zest.
Heat the oil in a 2- to 3-quart saucepan over medium heat. Add the curry paste and shallot and cook, stirring constantly, until shallots are just starting to soften, about 2 minutes. Add the coconut milk, broth, lime juice, fish sauce, brown sugar, and lime leaves and stir to combine. Bring to a boil, reduce heat to low, and simmer 5 minutes to allow the flavors to combine. Strain the broth and return it to a boil in the same pot. Add the bok choy and simmer until tender, 3 to 5 minutes. Remove the bok choy from the broth and divide between 4 shallow bowls.
Add the cod to the broth, stir, and cook until firm and just starting to flake, 3 to 5 minutes. Remove the fish and place in the bowls. Ladle the broth over the fish and top with cilantro, scallions, and chile. Serve immediately.
Heat the oil in a 2- to 3-quart saucepan over medium heat. Add the curry paste and shallot and cook, stirring constantly, until shallots are just starting to soften, about 2 minutes. Add the coconut milk, broth, lime juice, fish sauce, brown sugar, and lime leaves and stir to combine. Bring to a boil, reduce heat to low, and simmer 5 minutes to allow the flavors to combine. Strain the broth and return it to a boil in the same pot. Add the bok choy and simmer until tender, 3 to 5 minutes. Remove the bok choy from the broth and divide between 4 shallow bowls.
Add the cod to the broth, stir, and cook until firm and just starting to flake, 3 to 5 minutes. Remove the fish and place in the bowls. Ladle the broth over the fish and top with cilantro, scallions, and chile. Serve immediately.