- 400 g halibut steak
- 50 g Thai red curry paste
- 300 ml coconut milk
- 100 ml water
- 1 tbsp fish sauce
- 2 red chilli
- 5 pcs lime leaf
- 1 lime juice
- Salt/pepper/sugar to taste
In a pot add half of the coconut milk and curry paste.
Bring a slow boil and break out paste. Once dissolved, add remaining coconut milk.
If gravy is too thick, add water.
Poach fish in gravy until cooked, remove fish and set aside.
Season gravy with fish sauce, lime juice, salt, pepper and sugar.
Add chilli and lime leaf and then pour gravy over fish.
Note – Can add small baby eggplant if desired.
Inspiration from Thailand.
Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.