Lingcod Curry | Whidbey Island Seafood Company

Ingredients

• For the Fish:
• 4 fillets of lingcod (about 6 ounces each) or substitute with halibut, spot prawns, or black cod to suit your taste.
• 2 tablespoons avocado oil (or your preferred cooking oil)
• Salt and pepper, to taste
• For the Curry:
• 1 can (14 ounces) coconut milk
• 1 tablespoon freshly grated ginger
• 1 stalk fresh lemongrass, tough outer layers removed and finely chopped
• 3 cloves garlic, minced
• 1 medium shallot, finely chopped
• 2 tablespoons red curry paste (adjust, depending on heat preference)
• 1 red bell pepper, diced
• Juice of 1/2 a fresh lime
• Salt, to taste
• Optional* Chopped Basil or Cilantro