Crispy Fish with Red Curry and Coconut Milk recipe | PCC Community Markets

Ingredients

• 1 pound fresh fish, cut into 4 fillets
• Salt and pepper, to taste
• Rice flour, for dredging
• 1/4 cup high-heat oil, divided
• 1 small shallot, thinly sliced
• 1/2 cup sliced morel mushrooms (substitute sliced shiitakes if morels are unavailable)
• 12 to 16 green beans, stems removed and lightly blanched
• 1 tablespoon each minced garlic and fresh ginger
• 1 tablespoon Thai red curry paste
• 1 1/2 cups unsweetened coconut milk
• 2 tablespoons fish sauce
• 1/4 cup each chopped fresh cilantro and basil, plus extra for garnish
• Lime wedges, for serving