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

Name: Pan-Roasted Fish with Thai Curry Sauce Recipe – Sunset Magazine
Total time: 30 min
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

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Pan-Roasted Fish with Thai Curry Sauce

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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