More fish? Why not! Since I am in a self-proclaimed fish kick why not embrace it. This time I am making halibut! Halibut is a lean mild fish. It is pretty firm but also very tender. It is often used in fish and chips (delicious), but I didn’t fry the halibut for this next recipe.
I made halibut in a coconut curry broth! And I had a reason to use another one of the knives I bought in Japan that I haven’t had a chance to use yet! It was my Honesuki knife for boning so it came in handy when I bought a piece of fish that had a bone going down it!
In a large pot I whisked together coconut milk, chicken stock, green curry paste, lime juice, ginger and a bit of salt. Once combined I brought to a boil over medium high heat.
Then I reduced the heat and let it simmer for 10 minutes, stirring occasionally.
I stirred in baby bok choy and diced red bell pepper and continued to cook, stirring occasionally for 5 minutes.
I then placed halibut fillets in the pot, covered and let it cook for 7 minutes.
I only made one piece of fish, but if I was making more (the recipe below serves 4) I would remove each piece of fish from the broth and place one per bowl. Then I would pour the contents of the pot over each piece of fish, dividing evenly among the portions. I sprinkled with chopped basil (I used Thai basil since I had it in my garden) and a squeeze of lime.
The Verdict: Well this had a spicier kick than I was expecting! So be forewarned if you don’t like a lot of spice, this isn’t the recipe for you! The fish was perfectly tender and tasted delicious soaked up in the broth. This is definitely a recipe I will make again in the dead of winter when I need a bit of a warm-up or am trying to clear out my sinuses from a cold!
- 3 ½ cups of coconut milk
- 1 ½ cups chicken stock
- ¼ cup green curry paste
- 2 ½ TB lime juice
- 2 tsp ginger, finely chopped
- ½ tsp kosher salt
- 4 heads of baby bok choy, cut in half or fourths
- 1 large red bell pepper, diced
- 4 halibut fillets, about 5 oz each, bones and skin removed
- Handful of basil, Thai basil if available, thinly sliced
- 1 lime, cut into wedges for serving
- In a large pot over medium high heat add coconut milk, chicken stock, curry paste, lime juice, ginger and salt. Whisk until combined and bring to a boil. Reduce heat to simmer for 10 minutes, stirring occasionally.
- Add bok choy and red pepper to the pot, stir and continue to cook for 5 minutes, stirring occasionally.
- Add fish fillets to the pot, cover and let cook for 7 minutes.
- Remove fish from broth and place into individual bowls. Divided the broth between the bowl, pouring over the fish. Sprinkle fish the basil and a squeeze of the lime wedges.