Herby Green Curry Poached Halibut | GF/DF/SF

Name: Herby Green Curry Poached Halibut | GF/DF/SF
Ingredients: 2 tablespoons avocado oil; 2 small shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 tablespoons Thai green curry paste (I like Mae Ploy brand); 1 cup unsweetened full-fat coconut milk; ¾ cup low-sodium seafood stock; 2 teaspoons fish sauce; Grated zest of 1 lime; 1½ pounds skinless hallbut, cod, or other white flaky fish fillet, cut into 4-inch pieces; 1 tablespoon freshly squeezed lime juice (about ½ lime); ½ cup roughly chopped fresh cilantro leaves and tender stems; ¼ cup fresh mint leaves; ¼ cup fresh Thai basil leaves; 2 cups steamed jasmine rice, for serving (sub cauliflower rice for Whole30, paleo, and grain-free); 1 lime, cut into wedges, for serving; PAIRING SUGGESTION: Sesame; Asparagus Sauté (page 196)

www.umami.recipes

GF/DF/SF Herby Green Curry Poached Halibut - 분량- 총 시간재료 2 tablespoons avocado oil 2 small shallots, thinly sliced 2 garlic cloves, thinly sliced 2 tablespoons

View full recipe on www.umami.recipes

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

Share this recipe:

Cooking tools:

Microplane
Ladle
Skillet
Chef's knife
Cutting board
Whisk
Spoon
Stove
Measuring cup
Measuring spoon
Serving bowl

Ingredients

2 tablespoons avocado oil
2 small shallots, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons Thai green curry paste (I like Mae Ploy brand)
1 cup unsweetened full-fat coconut milk
¾ cup low-sodium seafood stock
2 teaspoons fish sauce
Grated zest of 1 lime
1½ pounds skinless hallbut, cod, or other white flaky fish fillet, cut into 4-inch pieces
1 tablespoon freshly squeezed lime juice (about ½ lime)
½ cup roughly chopped fresh cilantro leaves and tender stems
¼ cup fresh mint leaves
¼ cup fresh Thai basil leaves
2 cups steamed jasmine rice, for serving (sub cauliflower rice for Whole30, paleo, and grain-free)
1 lime, cut into wedges, for serving
PAIRING SUGGESTION: Sesame
Asparagus Sauté (page 196)