Prep Time | 20 minutes |
Cook Time | 15 minutes |
Servings | 3 servings |
Ingredients
Flavor Paste
- 2 inch piece of fresh ginger
- 5 green onions trimmed and coarsely chopped
- 2 Thai (kaffir) lime leaves cut into a few big pieces
- 2 peeled garlic cloves
- 2 teaspoons curry powder
Broth
- 2 cups dashi or chicken broth
- 1 can coconut milk
- 4 thin slices lime, kumquat, lemon whatever you have
Umami Condiments
- 2 tablespoons soy sauce
- 1-2 teaspoons fish sauce OR
- Salt to taste
Fish
- 1 lb Black Cod Filet skinned and cut into 2' wide chunks
- 1/2 bunch cilantro washed well and coarsely chopped
Ingredients Flavor Paste
Broth
Umami Condiments
Fish
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Instructions
- Either cut the peel off the ginger or scrape it off with a spoon. The scraping thing is kind of miraculous. Try it if you never have. Then cut the ginger into a few pieces. Slice the white part of the scallions or spring onions and set them aside. Save the tops for the paste.
- . Throw the peeled ginger, green or spring onions tops, cilantro, Thai lime leaves, garlic and curry paste into the blender or food processor with steel blade. Add a bit of neutral flavored oil to help process the ingredients. Blend or process until as coarse or finely chopped as you like. I went kind of rough on this one.
- Heat wok or other pot that conducts heat well. Add a couple tablespoons full of the solid part of the coconut milk if you're using full fat coconut milk or a neutral flavored oil. Heat until hot but not smoking and add the flavor paste and the sliced green or spring onions. Saute until vegetables soften and you can smell the aromatic aroma. It should take a maximum of 5 minutes.
- Serve atop cooked Bean Thread Noodles or Japanese Rice.
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