2014-04-04 19.07.51

What could be nicer than a tender piece of fish poached gently in a mildly spiced Thai curry broth?

Serves 4
1 tbsp coconut oil
1/2 small red onion, chopped
1 1/2 tbsp Thai red curry paste ( or you could raise it to 2 1/2 tbsp if you like spicy hot)
3 cups coconut milk
2 Keffir lime leaves, stalk removed and finely sliced
2 thick stalks of lemon grass, trimmed of the coarse outside stalk and the tender interior chopped finely
4 halibut or sea bass or cod fillets
1 1/2 tbsp freshly squeezed lime juice
1 tbsp fish sauce
Hot cooked rice or spiralized zucchini to serve the fish on.

Heat a 12 inch straight sided skillet over medium heat until very hot, then add the coconut oil and swirl the skillet to coat.
Add the chopped red onion, lemon grass and Keffir lime leaves and stir fry for 2 minutes, or until it is soft.
Then add the curry paste and stir fry for 1 to 2 minutes, or until the paste is fragrant.
Stir in the coconut milk and bring it to a boil.
Once the coconut milk comes to a boil, stir well, season the fish fillets on both sides with a bit of fine grain sea salt, then carefully add the fillets to the skillet.
Spoon some of the broth over the fish then cover the skillet and turn off the heat.
Let the skillet stand until the fish is opaque and firm to the touch (9 to 12 minutes).
Using a slotted spoon, transfer the fish to a platter and tent loosely with foil to keep it warm.
Return the skillet to the stove and bring the coconut curry to a simmer over medium heat.
Let the sauce continue to simmer for about 4 minutes, so that it reduces slightly, then stir in the lime juice and fish sauce and remove the skillet from the heat.
Put a mound of hot rice on the bottom of 4 wide rimmed shallow bowls, place the piece of fish gently on top and ladle the sauce around the fish
Serve immediately.