Red Curry Poached Monkfish with Rainbow Chard
Thai red curry always brings the heat no matter what season! This recipe pairs the rich aromatics of the curry with a firm monkfish fillet over sauteed rainbow chard. Top with cilantro and freshly squeezed lime and you have a winner!
2 lbs skinless monkfish fillets (other white fish like cod fillets, tilapia as substitute)
1 teaspoon kosher salt
2 tablespoons canola/vegetable oil
1 cup shallots, thinly sliced
2-inch piece fresh ginger, peeled, and minced (about 2 tablespoons)
6 each garlic cloves, minced (2 tablespoons)
4 oz Thai red curry paste (¼ cup)
1/2 cup dry white wine
2 (14-oz.) cans coconut milk
¼ cup lime juice, freshly squeezed
1 tablespoon fish sauce
2 tablespoons sesame oil
6 cups rainbow chard, sliced (about 12 oz.)(swiss chard as a substitute)
1/4 cup cilantro, chopped, for garnish
1 lime, cut into 8, for garnish
Rice vermicelli or fresh baguette, for serving
Use your favorite Forge To Table knife to prepare the raw ingredients ahead of time. On a separate cutting board, slice monkfish fillets into 4-6 even-sized pieces. Sprinkle salt evenly on fish and reserve.
Heat canola/vegetable oil in a large lidded saute pan or dutch oven over medium-high. Once the oil is shimmering, add shallots, ginger, and garlic, cooking until tender and fragrant, 4-5 minutes.
Stir in red curry paste and cook until fragrant, only 1 minute. Stir in wine and cook until liquid is evaporated, 2-3 minutes.
Add coconut milk, lime juice, and fish sauce. Cover with lid and let come to a simmer, 3-5 minutes. Place seasoned fish in a single layer into the curry broth, cover, and cook until fish reaches an internal temperature of 145F degrees, 7-14 minutes.
While fish is cooking, prepare rice vermicelli or lightly toast a baguette in the oven.
Heat sesame oil in separate saute pan over medium-high heat. Add sliced rainbow chard and saute until tender, 5-7 minutes.
When everything is ready, evenly divide wilted rainbow chard between 4-5 bowls. Use a spatula to transfer the fish on top of the vegetables. Ladle curry broth over fish, and garnish with cilantro, lime wedges, and either cooked vermicelli or a torn baguette. Can’t miss out on the sauce! Enjoy.