thai-style halibut in a coconut-curry sauce

Name: Thai-Style Halibut in a Coconut-Curry Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 5 cups - baby spinach, rinsed and dried; - water (enough to steam or microwave the spinach); 2 teaspoon(s) vegetable oil; 4 medium shallots, finely chopped (about 3/4 cup); 3 clove(s) garlic, minced; 1 teaspoon(s) ground ginger; 1 1/2 tablespoon(s) red curry paste (or 1 tablespoon curry powder); 1/2 cup(s) chicken broth; 1 (13-oz) can(s) coconut milk; 1 tablespoon(s) brown sugar; 4 (6-oz) - halibut fillets, skin removed; 1/2 teaspoon(s) salt, or to taste; 1/2 cup(s) fresh cilantro leaves, coarsely chopped; 2 - scallions, thinly sliced; 2 tablespoon(s) fresh lime juice; - black pepper, to taste; 2 cup(s) cooked jasmine rice (for serving); 1 large lime, quartered (for lime wedge garnish) - optional

(1 RATING)

12 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on May 3, 2016

This is from the Food Network but with many changes. The recipe sort of fascinated me because it had a 5-star rating. but reviewers consistently commented on how to improve the sauce. I tried it with the changes that were most consistently mentioned, and we thought it was fantastic. So I'm posting the recipe as I revised it. The sauce is great for flavoring cooked white Jasmine rice, too.

Rate

prep time 10 Min

cook time 20 Min

method Saute

yield 4 serving(s)

Ingredients

5 cups - baby spinach, rinsed and dried
- water (enough to steam or microwave the spinach)
2 teaspoons vegetable oil
4 medium shallots, finely chopped (about 3/4 cup)
3 cloves garlic, minced
1 teaspoon ground ginger
1 1/2 tablespoons red curry paste (or 1 tablespoon curry powder)
1/2 cup chicken broth
1 (13-oz) can coconut milk
1 tablespoon brown sugar
4 (6-oz) - halibut fillets, skin removed
1/2 teaspoon salt, or to taste
1/2 cup fresh cilantro leaves, coarsely chopped
2 - scallions, thinly sliced
2 tablespoons fresh lime juice
- black pepper, to taste
2 cups cooked jasmine rice (for serving)
1 large lime, quartered (for lime wedge garnish) - optional

How To Make thai-style halibut in a coconut-curry sauce

Step 1

Steam or microwave 5 cups of washed baby spinach for 2 minutes; set aside.

Step 2

In a large sauté pan, heat the oil over moderate heat. Add the shallots, garlic and ginger, and cook, stirring occasionally, until beginning to brown, about 3 or 4 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, and brown sugar, and simmer 5 minutes or until sauce is slightly thickened.
Step 3

Season the halibut with 1/2 teaspoon salt. Arrange the fish in the sauté pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Step 4

Arrange steamed spinach among 4 serving plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season (to taste) with salt and pepper. Ladle the sauce over the fish, garnish with lime wedges if desered, and serve immediately with cooked jasmine rice.
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