Coconut Curry Halibut

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Summer is officially here.  The girls are all done with school!  No more early morning rushing, late night cramming or non-stop stressing about grades.  No more “I’m busy!” when we want to talk to them.  Angela went rock climbing for the whole day yesterday, and walked around the city with friends and tried out restaurants today.  How adult!  She found a job at the local psychic’s office, starting tomorrow.  We used to walk by her offices — yes, two offices on two high rent streets — and we used to joke that the psychic’s offices must be a front for some syndicate.  How else could she afford the rent?  Well, apparently, she is super busy according to Angela, who went with her friends to have their palms read as a prank.  Angela called at 5pm to book a reading, but was told that the psychic was busy until after 7:30.  “How could people be this stupid!” Audrey exclaimed, surprising me.  Audrey is always so innocent and gullible.  Tonight, Audrey and I went to a screening of Me and Earl and the Dying Girls Audrey laughed out loud at some parts of the film and sobbed her eyes out at some other parts.  I love taking her to the movies.  She is the best audience anyone could ask for.

For food, I made coconut curry halibut. Someone once said this about curry: “The tingling of the taste buds, the watering of the eyes – it’s almost like being in love.”  There weren’t watering of the eyes today because I made mine mild.  I remember that early in our marriage I made a Thai Green Curry beef with extra spicy Thai chilis and Peter nearly died.  He didn’t want to disappoint me too much by not eating so he rinsed the beef in water before putting it into his mouth.  Since we only knew each very briefly before we got married, we were still learning about each other in those early years.  From the curry beef, I learned that he did not like too much heat in his food, and he was a sweet man.

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Coconut Curry Halibut

Ingredients for the Fish:

1/2 teaspoon of each ground cumin

Cardamon

Coriander

Turmeric

Mustard

1 teaspoon salt or to taste

4 pieces 5 to 6 oz. halibut

2 teaspoon coconut oil

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Ingredients for the Curry:

1 cup each of diced potato

Carrots

Onion

1/2 red bell pepper

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon or more yellow curry paste (I used Mae Ploy)

1 can light coconut milk

2 tablespoon coconut oil

Chive and Cilantro for garnish

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Preparation:

Marinate the fish in cooking wine for 30 minutes to 2 hours.  Mix the first 6 ingredients in a bowl to make the rub for the fish.  Pat dry fish and spoon the rub onto the fish and use fingers to spread and rub the spices in.  Let stand in the fridge for 30 minutes.  If you are pressed for time, you can skip the marinating, but I always find fish or meat taste better after marinating in wine.

Heat a cast iron pan on high with the coconut oil, pan seared the fish, in 2 batches, for 3 minutes on either side or until opaque and just cooked through.  Set aside.

Heat coconut oil in a frying pan, sauté onion, garlic and curry paste until aromatic, add potato, carrots and coconut milk.  Bring to boil and lower stove to simmer for 2 minutes or until the carrot and potato are tender.  Add bell pepper and cook for another minute.

Place fish in 4 plates, ladle curried vegetables over the fish.  Garnish and serve.

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