Thai Red Curry with Black Cod Recipe | Alaska Gold Seafood

This recipe comes from our friend The Sardinfluencer Harrison Weinfeld. 

Bright and rich and spicy and refreshing, this simple but flavor-packed curry is the perfect addition to your weeknight rotation or lunch time meal prep. A high-quality red curry paste does a lot of the heavy lifting, supported by bell pepper, onion, and bouncy shiitake, which set the stage for Alaska Gold Seafood’s delicate and buttery black cod, before it’s topped off with raw shallot and razor thin serrano chilis, and finished with fresh basil and cilantro.

Ingredients:

·         1 piece Alaska Gold Seafood Black Cod

·         3 ½ tbs red Thai curry paste (Mae Ploy brand or similar)

·         1 can light coconut milk

·         1 Red bell pepper, sliced ½ cm, two inches long

·         4 shiitake mushrooms, sliced ½ cm

·         1 small yellow onion, thinly sliced

·         1 serrano pepper, thinly sliced

·         2 tbs + 2 tsp fish sauce

·         Zest and juice of 2 limes

·         1 tsp white sugar

·         2 tbs Fresh basil + more for garnish

·         Fresh cilantro for garnish

1. Thaw the black cod fillet under refrigeration and pat it dry. Cut it into 2 cm by 2 cm cubes. In a small bowl dissolve the sugar in 2 tsp fish sauce and add the fish. Toss to coat evenly and set aside to cure and firm up.
2. Put a soup pot on medium heat. Add the curry paste, red pepper, mushrooms, and yellow onion. Sauce until the paste begins to caramelize, about 2 minutes. Add enough water to almost cover the veggies, and stir until the paste is well dissolved. Cook on medium until the veggies begin to soften but are still a little crispy.
3. Add the coconut milk, lime juice and zest, and fish sauce, stir to combine and remove from heat. Tear 2 tbs basil by hand and toss in the pot and give it a stir. Allow the curry to cool slightly, then drain the liquid from the fish bowl and stir in the fish to the pot. Allow the fish to cook in the curry’s residual heat, about 2 minutes. Note: if the curry is too hot the fish will fall apart. It will still be delicious, but if you care for bite size pieces, mind the temp.
4. Using a slotted spoon, plate the solids in shallow bowls, and then ladle the liquid in around it. Top with a generous helping of sliced shallot, dot with the serrano, and garnish with more fresh basil and cilantro. Serve and enjoy!

Serves 2-4