Wild Pacific Halibut Thai Coconut Curry Stew

 
Halibut Curry square 1.jpg

By Dino Renaerts - Bon Vivant Catering & Events

Chef’s Note

Enjoy with a glass of BC Riesling!

 

  • 24-30 oz - Wild Pacific Halibut

  • 1 tsp - canola oil

  • 1 Tbsp - grapeseed oil

  • ½ - Spanish onion, finely diced

  • 1 stalk - lemongrass

  • 2-3 - kaffir lime Leaves

  • ½ inch - sliced ginger

  • 1 clove - garlic, crushed

  • 1 Tbsp + 1 tsp - red or yellow Thai curry paste, separated

  • 1 can (396 mL) - coconut milk

  • 1 cup - vegetable or chicken stock

  • 1 cup - whipping cream

  • ½ bunch - chopped cilantro

  • 2 cups - sliced zucchini

  • 1 cup - garden peas

  • 1 pkg (5 oz) - chopped hon shimeji mushrooms

  • 1 Tbsp - fish sauce

DIRECTIONS

  1. Dice Wild Pacific Halibut into large chunks and marinate with 1 tsp of yellow curry paste and 1 tsp of canola oil. Marinate for 1 hour.

  2. In a large pot sauté onion, garlic, ginger, lemongrass and kaffir lime leaves until onions are translucent - this will bring out their aromatics. 

  3. Add 1 Tbsp of curry paste and continue to sauté, stirring for 1 minute.  Deglaze with 1 Tbsp of fish sauce. Add stock, whipping cream and coconut milk and bring to a simmer. 

  4. Add zucchini, peas, mushrooms, half of the chopped cilantro, and halibut. Cook over medium high heat for 3 minutes. Turn off heat and rest for 3 to 4 minutes before serving. 

  5. Garnish with remaining chopped cilantro. Serve over jasmine rice.              

Serves 6

All rights reserved. Featured with permission.

April 2021

Design