- 2 jalapeños, seeds and membranes removed (for more heat, only remove from 1 jalapeño)
- 2 stalks lemongrass, chopped (use bottom 5 inches)
- 1/2 cup chopped shallots
- 1/4 cup cilantro stems (save the leaves)
- 1 clove garlic
- 2 tablespoons peeled and chopped ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon dried turmeric or 1 teaspoon grated fresh turmeric
- 5 lime leaves, grind 1 for use in the curry paste, reserve the rest whole (or substitute with the zest from 2 limes)
- 1/4 cup stock or water
- 1 tablespoon high-heat oil
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1/2 pound halibut, cut into chunks
- Toasted sesame seeds, for garnish
- 1 teaspoon high-heat oil
- 4 Fresno or jalapeño chiles, seeded and minced, to taste
- 2 tablespoons diced red onions
- 1/2 cup chopped cilantro leaves
- 2 limes, rinds removed and roughly chopped
- Salt, to taste
Put jalapeños, lemongrass, shallots, cilantro stems, garlic, ginger, coriander, cumin, salt, turmeric and ground lime leaf or zest from 1 lime in a food processor. Blend to create a curry paste, using up to 1/4 cup stock or water to help achieve a smooth puree. Blend well, at least 3 minutes.
Heat oil in a small saucepan over medium-high heat. Add curry paste and fry the paste for 2 to 3 minutes. Add coconut milk, remaining lime leaves or zest and fish sauce. Bring to a boil, reduce to a simmer and cook for 10 minutes.
Add halibut and turn the heat off. Let the residual heat gently cook the fish. After 5 minutes it will be ready to serve. Top with sesame seeds.
For the topping
Heat oil in a small sauté pan over medium-high heat. Fry chiles and onions until caramelized. Remove from the heat and stir in cilantro, lime pieces and salt. Place a spoonful on top of each serving.
Serve this dish with rice and sautéed greens.