Ingredients
Scale
- 2 -10 oz pieces Haddock
- 1/4 cup veg oil
- 2 tsp sesame oil
- 2 shallots, chopped
- 1/4 cup mild red curry paste
- 3 Tbsp grated ginger
- a handful of fresh basil, chopped
- 1 cup coconut milk
- 3 cups cherry tomatoes, halved
- 1 Tbsp lime juice
- salt and pepper to taste
Instructions
- Pre-heat oven to 300° F.
- In a medium cast iron pan heat up veg oil and toss in sliced shallots, and saute till golden and crispy on the edges about 3-5 minutes on med to high heat.
- With a slotted spoon take shallots out of the pan and set on paper towel. Season with a sprinkle of sea salt.
- In the cast iron pan with the oil from the shallots add sesame oil, grated ginger and red curry paste and stir until well incorporated and curry begins to stick to the pan.
- Add in tomatoes, coconut milk, and a handful of chopped basil, and stir. Cook for about 6-8 minutes and you will see curry wanting to stick to the pan again, take off heat.
- Season haddock with salt and pepper on both sides and place on top of the tomato curry mixture in the cast pan.
- Place in the preheated oven and cook until fish is nice and opaque and the thickest part of the fish flakes apart when pierced with a paring knife, about 18-22 minutes.
- Take out of the oven and serve with the sauce, a sprinkle of fresh basil, and sauteed shallots and a squeeze of lime juice on top.
- Enjoy!
Notes
- If you do not have a cast iron pan, use an oven-safe dish to bake the sauce and fish.
- You can use cod or sablefish or any fish for that matter. If the fillets are quite thin adjust your cooking time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Fish
- Method: steaming
- Cuisine: Fusion
