So this recipe called for halibut. I thought I thawed out halibut but alas I thawed our red snapper. It still worked well. The flavors were good and it was easier to make than it appeared.
- 1 lb. halibut or striped bass, cut into serving portions
- 2 shallots, peeled and sliced
- 3 green chilies (be careful, try substituting one or two jalapenos, seeded)
- 4 cloves garlic, crushed
- 1-inch piece ginger, grated
- 1 tsp. coriander powder
- 1/4 tsp. red pepper flakes
- 1/4 tsp. cumin
- 1/4 tsp. turmeric
- 4 cloves garlic, minced
- 11/2 cup thin coconut milk
- 1/2 cup thick coconut milk
- 2 plum tomatoes, sliced
- 2 Tbsp. neutral oil for frying
In a flat pan with a lid, heat the oil. Fry the onion, chili, garlic, and ginger until lightly browned. Add the ground spices and fry on low heat for five minutes.
Push the mixture to the side of the pan and place the fish in a single layer in the center. Smear the paste over the fish. Pour the thin coconut milk over the fish, cover, and cook 10 minutes. Shake the pan in between.
Just before serving, pour the thick coconut milk over all, taste for salt, place slices of tomato over the fish, simmer a few moments, then serve with bread slices