Sablefish Coconut Curry with vermicelli from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Name: Sablefish Coconut Curry with vermicelli from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Ingredients: 4 ounces (115 g) thin rice noodles (vermicelli); 1 tablespoon Thai green curry paste, or more if you like it spicier; 1 white onion, thinly sliced (about 2 cups/200 g); 1 tablespoon canola oil; 2 teaspoons chili-garlic sauce; 2 tablespoons fish sauce; 1 tablespoon palm or brown sugar, or to taste; 5 cups (1.2 l) chicken stock or vegetable stock; 3 large fresh makrut lime leaves, bruised; 2 cups (480 ml) well-shaken coconut milk; Fresh Thai basil and/or cilantro sprigs, for garnish; 1 pound (455 g) sablefish (black cod) fillet, skinned, boned, and cut into 2-inch (5-cm) pieces; ¼ cup (60 ml) fresh lime juice; ¼ cup (15 g) diagonally sliced green onions, including green parts; 3 cups (60 g) baby spinach leaves, loosely packed

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A filling and complex blend of sablefish, coconut milk, curry paste, and rice noodles. Finned fish, such as salmon or halibut, or shellfish, such as shrimp and scallops, could be used in place of t...

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Ingredients

4 ounces (115 g) thin rice noodles (vermicelli)
1 tablespoon Thai green curry paste, or more if you like it spicier
1 white onion, thinly sliced (about 2 cups/200 g)
1 tablespoon canola oil
2 teaspoons chili-garlic sauce
2 tablespoons fish sauce
1 tablespoon palm or brown sugar, or to taste
5 cups (1.2 l) chicken stock or vegetable stock
3 large fresh makrut lime leaves, bruised
2 cups (480 ml) well-shaken coconut milk
Fresh Thai basil and/or cilantro sprigs, for garnish
1 pound (455 g) sablefish (black cod) fillet, skinned, boned, and cut into 2-inch (5-cm) pieces
¼ cup (60 ml) fresh lime juice
¼ cup (15 g) diagonally sliced green onions, including green parts
3 cups (60 g) baby spinach leaves, loosely packed