INGREDIENTS:
- 1 pound white fish (such as sea bass, halibut, haddock, cod, monkfish, etc.), skinned and deboned
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 Thai dried chiles, soaked in warm water until softened, drained (reserve soaking liquid)
- 5 scallions, greens and whites separated (greens thinly sliced; whites roughly chopped)
- 2 small shallots, chopped
- 2 tablespoons oil (grapeseed, peanut, canola)
- 1 can coconut milk, divided into 1/2 cup thicker and 1/2 cup thinner milk
- 2 tablespoons fish sauce
- 3-5 kaffir lime leaves
- chopped fresh herbs for garnish (cilantro, Thai basil)
INSTRUCTIONS:
- Cut the fish into 1/2" cubes. Pat dry. Season with salt and pepper.
- To make the chile-scallion-shallot paste: Place the soaked chiles, shallots, the white parts of the scallions, a pinch of salt, and a little bit of the soaking liquid in a blender (or mortar and pestle). Pulse or pound until fairly smooth.
- Heat a wok over high heat. Add the oil. When oil is hot, add the fish and stir fry a few minutes, until cooked about two-thirds of the way through. Set aside.
- Set the wok back over the heat and add 1/2 cup of the thicker coconut milk. Lower the temperature to medium-high and cook, about 5 minutes, until the oil separates.
- Stir in the chile-scallion-shallot paste and cook 1 minute. Add the remaining half cup of thinner coconut milk, along with the fish sauce. Bring to a simmer, add the fish and lime leaves. Add some sliced scallions. Taste and season with more fish sauce as needed. Cook another minute or two until the fish is warmed/cooked through. Garnish with the rest of the scallions and fresh herbs.
Source : Wild Greens and Sardines
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