Black Cod Coconut Curry with Vermicelli | Sonoma-Cutrer Vineyards

Name: 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

www.sonomacutrer.com

A filling and complex blend of sablefish, coconut milk, curry paste, and rice noodles. Try this with the multi-dimensional 2015 Les Pierres Chardonnay.

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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