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Spicy Thai fish

9

  • Makes2 Servings
Spicy Thai fish

Michael Alberstat

Chatelaine Triple Tested

Ingredients

  • 1 tbsp vegetable oil

  • 2 firm fish fillets, such as tilapia

  • 1/8 tsp salt

  • 1 tsp vegetable oil

  • 1/2 cup finely chopped red bell pepper

  • 1 to 2 tbsp coconut milk

FOR THAI RED CURRY PASTE

  • 1/2 cup chopped fresh ginger

  • 1/4 cup chopped red onion

  • 2 tbsp hot chili-garlic sauce

  • 1 tbsp fish sauce

  • 1 tbsp lime zest

  • 1 tbsp lime juice

  • 1 tbsp brown sugar

  • 2 tsp coriander

  • 1 tsp cumin

Instructions

  • To Make Thai Red Curry Paste: Whirl all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month.

  • To Make Spicy Thai Fish: Heat a large frying pan over medium-high. Add 1 tbsp vegetable oil. Sprinkle 2 firm fish fillets (such as tilapia) with 1/8 tsp salt. Add fish to hot pan. Cook until a knife inserted into the thickest part of fish and held for 10 sec comes out warm, 3 to 5 min per side. Transfer to plates. Reduce heat to medium. Add 1 tsp vegetable oil, 1/2 cup finely chopped red pepper, 2 tbsp Thai red curry paste and 1 to 2 tbsp coconut milk. Cook until pepper is soft, 2 to 3 min. Spoon sauce over fish.

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