• Sam Burgess

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!


Serves: 4-6


Ingredients:

  • 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


Procedure:

  1. 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.

  2. 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.

  3. Stir in red curry paste and cook until fragrant, only 1 minute. Stir in wine and cook until liquid is evaporated, 2-3 minutes.

  4. 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.

  5. While fish is cooking, prepare rice vermicelli or lightly toast a baguette in the oven.

  6. Heat sesame oil in separate saute pan over medium-high heat. Add sliced rainbow chard and saute until tender, 5-7 minutes.

  7. 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.




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