East Meets West Coast: Baked Thai Lingcod Curry

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It’s been a while since I posted anything new and interesting. Life kind of got in the way, but I came up with this dish a while ago and figured that it needed to be shared.

Some time ago I was given several large fillets of lingcod, a large white fleshed fish of the Greenling family common off the coast of British Columbia. I’ve been preparing these mild fillets in a number of ways, but I came up with this tasty and fairly easy to prepare recipe when I needed a dish to take to a dinner party.

The recipe below involves a homemade curry paste and stock, but to speed things up a store bought paste and stock could easily be substituted.

Menu

  • Baked Thai Lingcod Curry
  • Coconut Rice
  • Sesame Garlic Brocolli
  • Cut Fresh Fruit

Recipe: Baked Thai Lingcod Curry

Curry Paste:

  • 2 Tbs Canola or Peanut oil
  • 1 Sm Spanish or red onion chopped
  • 6 Sm Cloves of garlic chopped
  • 1″ Ginger root minced
  • 2-3 Tbs Sambal Oeleck to taste
  • 1/2 Tbs Shrimp paste or Anchovy paste
  • 2 tsp Dried red chillies ground
  • 2 tsp Cumin ground
  • 3 tsp Coriander seed ground
  • 1/2 tsp Turmeric ground
  • 1 tsp Dried lemongrass ground
  • 1 Tbs Spanish paprika
  • 2 Tbs Fish sauce
  • 1-2 Tbs Water
  • 10-15 Cashews
  • 3 Lime leaves centre stalk removed chopped

Curry/Fish

  • 2 Tbs Canola or peanut oil
  • 1 Med Spanish or red onion halved and sliced finely
  • 4 Sm Cloves of garlic sliced
  • 1-2 Tbs Sambal Oeleck
  • 3-4 Tbs Curry paste to taste
  • 1-2 tsp Fish sauce
  • 1-3 tsp Brown sugar to taste
  • 1 c Thai style fish stock, plain fish stock or low sodium Chinese style chicken stock
  • 1 c Coconut milk
  • 4 Lime leaves
  • Water for thinning while cooking
  • 1 Tbs Fresh Lime juice
  • 2-3 Tbs Fresh cilantro finely chopped
  • 1-2 Tbs Thai basil coarsely chopped
  • 2-3 lbs Lingcod or other firm whitefish fillets cut into chunks

Method

    Part 1: Curry paste

  1. Heat oil in wok or heavy bottomed pot over medium-high heat.
  2. Add onion and sauté until soft and starting to lightly brown.
  3. Add garlic, ginger, shrimp paste and sambal and cook stirring for one to two minutes until the garlic is fragrant.
  4. Add the dried spices and cook stirring for another minute.
  5. Add fish sauce, water, cashews and chopped lime leaves and continue to cook until well combined (about a minute more).
  6. Remove from heat and transfer to a food processor or blender and process to a paste adding a little oil if necessary to create a thick paste.
  7. ——–
    Part 2: Curry and fish

  8. In the same wok or pan used to make the paste add oil and heat over a medium-high heat.
  9. Add onions and sauté until translucent.
  10. Add garlic and sambal and sauté for two minutes stirring frequently.
  11. Add curry paste reserving a little to smear on fish pieces (about two teaspoons) and cook for another minute or two.
  12. Stir in stock, coconut milk and lime leaves and bring to a low boil.
  13. Reduce heat to low and add fish sauce and brown sugar to taste.
  14. Simmer for 20 minutes to allow for the flavours to combine adding additional water if necessary to keep the consistency medium.
  15. Remove from heat, stir in cilantro and lime juice and let cool.
  16. Cut lingcod into small serving chunks (about 1″x3″) and arrange in a lightly oiled casserole dish.
  17. Smear a little of the reserved paste over the fish and evenly sprinkle the Thai basil over the pieces.
  18. Pour the cooled curry over the fish and bake in a preheated 375 f oven for 20 minutes.
  19. Serve hot or warm.

Notes: I found the finished dish a little on the mild side and if you do you can always add a small handful (4-6) whole fresh red Thai chillies to the simmering curry to kick it up a notch (I usually just slit them with a single cut lengthways down the centre). The chillies also add a nice visual touch to the dish as well–just be sure to warn your guests.

Serves 4-6

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