If you have a freezer full of fish, there comes a time when you want to get a little creative. You can only have it deep fried so many times before the pallet just gets bored. We scored a major meat haul on our recent trip to Alaska's Kenai Peninsula, and are just about through our stash of flat fish. Here is one of the awesome ways my wife, Ashley Nguyen, cooked up our halibut. It will kick you right in the mouth, and you can make it as spicy (or not) as you want. For the record Ashley is Vietnamese, so we are blessed with heavy Asian influence in lots of our dishes; I love it. Although the Vietnamese do cook with curry, they use it differently than we will in this dish, which is heavily influenced by Thai cuisine.
2 cans of coconut milk
4 TBL of Red Curry Paste (found in Asian food section of HEB)
1.5 TBL brown sugar
2 cups of Veggies of your choice (I used mushrooms, asparagus, squash, jalapeños)
3 Thai chilies (omit depending on spiciness level.. these are very spicy)
Warm coconut milk in pot on medium. Once boiling, add curry paste and brown sugar and let simmer for 5 minutes. Add veggies, chilies and let it simmer while you fry fish.
2lbs Fish (white fish of any kind will work)
1 cup of purpose flour
1 TBL of powdered sugar
Dash of salt and pepper
Peanut oil for shallow frying
Cut fish into small nugget pieces. Combine flour, sugar, salt, and pepper in a bowl. Dredge fish in egg wash and flour mixture. Fry in pan until golden. I like my fish to stay crispy so I just add it to a bowl and then pour curry on top when ready to eat. Add basil garnish and eat with rice!
Crispy Basil Garnish (optional)
2 TBL Oil
1 bunch of basil
Pan fry basil for 2 minutes, or until desired level of crispness reached.
If you try this dish, let us know what you think in the comments below. We would love to here about it!!!
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I am a passionate outdoorsman with over 25 years of hunting and fishing experience across the state of TX.