Pan-Roasted Fish with Thai Curry Sauce Recipe – Sunset Magazine

Ingredients

• 2 1/2 tablespoons olive oil
• 3 tablespoons minced shallots
• 2 cloves garlic, minced
• 2 stalks fresh lemon grass
• 1 tablespoon Thai green curry paste
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon turmeric
• 1 can (13 1/2 oz.) coconut milk
• 1 tablespoon Asian fish sauce
• 1 tablespoon sugar
• 1 teaspoon grated lime peel
• Salt
• 4 pieces (1 in. thick; 5 oz. each) boned, skinned tender, white-fleshed fish, such as sturgeon or black cod, rinsed and dried
• Fresh-ground pepper