This cookbook is one my favorites, just because it's so amazingly beautiful. I could drool over the pictures all day and not even worry about the cooking. Many of the recipes in it call for not as common ingredients, and a little more work for a weeknight meal. However, I found this recipe and was so pleasantly surprised. It was incredibly easy, pretty quick, simple, (if you don't go making your own chili paste, which I will do some day), and so very flavorful.
Alex said this is one his favorite new dishes yet! I highly recommend it!!
Adapted from The Soul of a New Cuisine
by Marcus Samuelsson
White fish, 2 good size fillets (The recipe calls for trout, we used Mahi-Mahi)
1/4 C Green Curry Paste
3 TBS Oil (Olive or Peanut works well)
1 serrano chili, seeds and ribs removed, minced
1 or 1.25 C chopped tomatoes
1 small red onion, diced
1 garlic clove, minced
1 C coconut milk
Lemon juice
Preheat the oven to 375 degrees. Lightly grease a baking dish. Season your fish with a little sea salt. Combine your curry paste and oil in small bowl. Generously brush your curry mixture over your fish. Place the fish in the baking dish and bake in the oven, about 8-10 minutes on each side, or until the fish is opaque and just beginning to flake.
While your fish is cooking, combine your remaining curry mixture, chopped tomatoes, onion, chili, and garlic in a sauce pan. I added a little extra olive oil here as well. Bring to a simmer over low heat and cook for about 10 minutes while stirring as needed. Add the coconut milk and simmer for another 10 minutes. Add a bit of salt to taste.
Remove your fish from the oven and douse with bit of lemon juice. Serve over rice with curry sauce.
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