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

Step 1

Sprinkle fish fillets with salt and pepper. Dredge lightly in rice flour. In a small sauté pan, heat 2 tablespoons oil and fry fish for 3 to 4 minutes per side, until golden brown and crispy.

Step 2

Meanwhile, in a second sauté pan or wok, heat remaining 2 tablespoons oil and sauté shallots, morels and green beans, garlic and ginger until morels are tender. Make a well in the center and stir in red curry. Cook for 20 seconds. Add coconut milk and fish sauce and heat through (don’t bring coconut milk to a boil.) Stir in chopped herbs.

Step 3

Place fish on a serving platter and pour over the sauce. Garnish with whole sprigs of cilantro and basil and serve with lime wedges.