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HALIBUT WITH COCONUT RICE
The Coconut Rice:
1 cup jasmine rice
1 1/2 cups water
1 teaspoon salt
1 tablespoon sugar
1 cup coconut cream (spooned from top of can of coconut milk)
Place rice in a saucepan or rice cooker and add the water, salt and sugar. When the rice is cooked, fold in the coconut cream and let stand for 15 minutes.
The Halibut: Preheat the oven to 350°.
2 tablespoons peanut oil
4 six-ounce fillets of Alaskan halibut or local halibut
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped fresh lemongrass
1 tablespoon Thai yellow curry paste
10 ounces (1 1/4 cups) coconut milk
1 tablespoon nam pla (Asian fish sauce)
1 Thai green mango, peeled, cored and cut into small chunks
3 to 4 ounces roasted cashews
6 or 7 Thai basil leaves, julienned
Place a skillet over high heat. When the pan is hot, add the oil and wait about 30 seconds before adding the halibut. Cook for about 2 minutes, making sure to get a good caramelization. Turn the fish over and sear the other side. Transfer the halibut to the oven and cook for 5 minutes depending on the thickness of the fish. When the fish is done, transfer to a plate.
Discard any extra oil in the pan. Add the garlic, ginger, lemongrass and curry paste and saute until fragrant, about 1 minute. Add the coconut milk. Bring to a boil, reduce heat to a simmer and add the fish sauce and green mango chunks. Simmer for 2 to 5 minutes to allow the flavors to develop. Spoon the sauce over the fish and garnish with the roasted cashews and julienned basil. Serve with the coconut rice. Serves 4
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