Gone are the days of eating halibut several times a week. It’s just too expensive. But I love halibut and one way of getting around the price is to cut the fillet into chunks and simmer it along with other ingredients in a sauce. The number of servings is extended to accommodate more people for less cost, making it more affordable for weekday meals.
Fresh ginger, curry paste and basil give complexity to the coconut milk based sauce. Curry paste can be homemade but I’m content using the ones I find in the Asian section of the grocery store or better yet, by going to an Asian store where you’ll find many different brands. Adjusting the amount of curry paste will make it more or less spicy depending on how you like it.
- 2 Tablespoons vegetable oil
- ¾ cup finely chopped onion
- 1 Tablespoon finely chopped fresh ginger
- 1 can (14 ounces) coconut milk (light coconut milk can be substituted)
- 1 cup vegetable or chicken broth
- 1-2 Tablespoons red or green curry paste (available in Asian section of grocery store)
- Kosher salt
- Fresh ground black pepper
- 1 to 1-1/4 pounds fresh skinless halibut fillet, cut into 2-inch chunks
- 1 cup snap peas
- 1 can (8 ounces) bamboo shoot strips, drained
- ⅓ cup chopped fresh basil
- Cooked Jasmine or basmati rice
- ⅓ cup chopped roasted peanuts, optional
- Heat oil over medium heat in a large skillet; add onions and ginger and cook and stir until softened, about 3-4 minutes. Add coconut milk, broth and curry paste; bring to simmer and cook until slightly thickened, about 7-10 minutes; season with salt and pepper.
- Add halibut to sauce; simmer just until halibut is cooked (flesh is no longer transparent and flakes apart when tested with a fork), about 8-10 minutes. Gently stir in peas, bamboo strips and basil and bring back just to a simmer. Serve immediately over cooked rice and sprinkled with peanuts, if desired.