- Serves: 4
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 1 pound fresh fish, cut into 4 fillets
- Salt and pepper, to taste
- Rice flour, for dredging
- 1/4 cup high-heat oil, divided
- 1 small shallot, thinly sliced
- 1/2 cup sliced morel mushrooms (substitute sliced shiitakes if morels are unavailable)
- 12 to 16 green beans, stems removed and lightly blanched
- 1 tablespoon each minced garlic and fresh ginger
- 1 tablespoon Thai red curry paste
- 1 1/2 cups unsweetened coconut milk
- 2 tablespoons fish sauce
- 1/4 cup each chopped fresh cilantro and basil, plus extra for garnish
- Lime wedges, for serving
Directions
Sprinkle fish fillets with salt and pepper. Dredge lightly in rice flour. In a small sauté pan, heat 2 tablespoons oil and fry fish for 3 to 4 minutes per side, until golden brown and crispy.
Meanwhile, in a second sauté pan or wok, heat remaining 2 tablespoons oil and sauté shallots, morels and green beans, garlic and ginger until morels are tender. Make a well in the center and stir in red curry. Cook for 20 seconds. Add coconut milk and fish sauce and heat through (don’t bring coconut milk to a boil.) Stir in chopped herbs.
Place fish on a serving platter and pour over the sauce. Garnish with whole sprigs of cilantro and basil and serve with lime wedges.
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