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  •  » Fish Fillets and Shrimp in Coconut Milk

#1 2018-02-09 18:10:13

countrychicken
A.C.E. Addicted
From: mayfair, sk
Registered: 2014-01-21
Posts: 1093

Fish Fillets and Shrimp in Coconut Milk

wife is home early this weekend so it's fish on friday today. have jackfish filets caught and vac packed from fall

sounds good over basmati rice

Fish Fillets and Shrimp in Coconut Milk
Ingredients
3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into 1/2-to 3/4-inch dice
3 kaffir lime leaves
2 garlic cloves, crushed
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 teaspoons Thai red curry paste
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce
16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
8 peeled deveined uncooked large shrimp (8 to 10 ounces)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
Preparation
1. Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
2. Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, minced garlic and ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.

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