Black Cod Coconut Curry with Vermicelli | Sonoma-Cutrer Vineyards

Ingredients

• 4 ounces thin rice noodles (vermicelli)
• 1 tablespoon canola oil
• 1 white onion, thinly sliced (about 2 cups)
• 1 tablespoon Thai green curry paste, or more if you like it spicier
• 5 cups chicken stock or vegetable stock
• 2 cups of well-shaken coconut milk
• 3 large fresh makrut (kaffir) lime leaves, bruised. Lime zest can be substituted but it won’t have the same depth of flavor.
• 2 tablespoons fish sauce
• 2 teaspoons chili-garlic sauce
• 1 tablespoon palm or brown sugar, or to taste
• 1/4 cup fresh lime juice
• 1 pound sablefish (black cod) fillet, skinned, boned, and cut into 2-inch pieces
• 3 cups baby spinach leaves, loosely packed
• 1/4 cup diagonally sliced green onions, including green parts
• Fresh Thai basil and/or cilantro sprigs, for garnish