Poached Halibut in Thai Coconut Curry Broth

Poached Halibut in Thai Coconut Curry Broth

1 Tablespoon olive oil

Salt and pepper to taste

3 shallots, diced (or 3 Tablespoons Penzey’s air dried shallots, rehydrated)

1 Tablespoon Thai red curry paste

1 1/2 cups chicken broth

1 (14 oz) can coconut milk-regular or lite

1/2 teaspoon sugar

1 kaffir lime leaf

4 Wild Alaska Halibut fillets (another firm white fish would also work)

1/4 cup cilantro for the broth, plus additional for serving

1/4 cup sliced green onions for the broth, plus additional for serving

1 lime, juiced, additional lime wedges or juice for serving

Sambal Oelek

Thai basil for serving

Heat 1 Tablespoon of olive oil in a large, deep-sided pan over medium heat.  Sauté the shallots 2-3 minutes, until fragrant. Add the curry paste and mix well so that all the shallots are covered with paste. Add the chicken broth and coconut milk, blending well after each addition.  Stir in the sugar and add the kaffir lime leaf.

Bring the broth to a simmer, reduce to low, and let the broth reduce by half.  Taste the reduced broth and add salt if needed.

Season the fish lightly with salt and add to the pan.  Spoon the broth over the top of the fish and cover the pan.

Poach 5 to 10 minutes, depending on the thickness of the fish. Check for doneness at 5 minutes. Remove the fish to a wide shallow bowl. If you like, you could place on top of rice or sautéed greens.

Add cilantro, green onions, and the juice of one lime to the broth.

Add 1 teaspoon to 1 Tablespoon Sambal Oelek to taste.

Remove the kaffir lime leaf.

Ladle broth over the fish, and add additional chopped cilantro, green onions, and Thai basil. Serve with lime wedges.