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Penang Fish
Ingredients
- 1 14oz cocounut milk
- 1.5 Tbl penang curry paste
- 1 sprig lemon grass
- 1 filet of rex sole
- 1 small roma tomato (diced)
- salt
- fresh black pepper
- basil
- garlic
- fish sauce
- lime juice
Instructions
Curry:- mix penang curry paste with 1/2 can of coconut milk over low heat
- put in sliced lemon grass and bring the mixture to medium heat
- rub filet with garlic, salt, pepper
- dice into medium size chunks
- quick sear over high heat with olive oil
Final:
- bring curry mixture to medium heat
- add seared fish
- add diced tomato
- put in 1 to 1.5 tbl of fish sauce
- 1 Tbl of lime juice
- bring to boil and cut heat
- let it sit for 3~4 min
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