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Add a photoThis was a surprisingly excellent dish. The mixture of green curry, fish, and corn just seemed odd to me, but I had to try it. The result is delicious and a bit different from anything I've had before, The corn blends in wonderfully. We served this over a 50-50 mixture of brown and white jasmine rice. Delicious!
Ingredientes
- 1 pound skinless halibut fillets, other firm white fish fillets, or bay scallops
- 1 stalk lemongrass
- 1/2 bunch fresh cilantro
- 1-inch piece fresh ginger
- 1 whole shallot
- 2 limes, juiced
- 3 tablespoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons vegetable oil
- 3/4 cup vegetable broth or chicken broth
- 2 cups (2 cobs) fresh or frozen, unthawed corn kernels
- 1 teaspoon green curry paste
- 3/4 cup coconut milk
- 1 cup fresh Thai basil leaves, torn into pieces
Direcciones
- Rinse the fish and pat dry with paper towels. Cut fish into 1-inch pieces (if using bay scallops, just rinse and pat dry). Set aside.
- Peel tough outer leaves off the lemongrass, then trim 3 inches from tender bottom end of stalk. Chop this piece and put in a food processor. Trim root ends off the cilantro, then cut about 2 inches of stems off leaves and add to food processor; set cilantro leaves aside.
- Peel the ginger and cut into pieces; add to food processor. Peel the shallot and add to food processor. Whirl lemongrass, cilantro stems, ginger, and shallot in processor until finely minced.
- In a small bow, stir together juice of 1 1/2 limes (reserving the remainder), fish sauce, and sugar. Set ingredients aside.
- In a 3-to-4-quart saucepan, warm the oil over medium-high heat and add lemongrass mixture from food processor; cook, stirring, until fragrant, about 1 minute. Stir in the broth and corn. Reduce heat, cover, and simmer until corn is just tender, about 10 minutes.
- Stir in the curry paste, then the coconut milk and lime juice mixture and let come to a boil. Stir in fish scallops, reduce heat, cover, and simmer until fish is cooked through, aout 5 minutes.
- Remove from heat, stir in the basil and a handful of reserved cilantro leaves, reserved lime juice if desired, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 160 | 55% |
| Total Fat 18.53g | 23% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 0.18g | |
| Cholesterol 36mg | 12% |
| Sodium 1297mg | 54% |
| Potassium 700mg | 20% |
| Total Carbs 7.15g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.07g | 2% |
| Protein 25.52g | 41% |
Evaluaciones
09 de Junio de 2011
This was outstanding. It's a powerful combination of flavors, but they all blend so well together.Yo he cocinado/probado esta receta
Comentarios
10 de Junio de 2011hmmm...looking mouth watering.but I will avoid fish sauce cus I am allergic to it.- 10 de Junio de 2011That looks delicious, John. Will let you know how I made out.1 reply
Bill Farley
