Fish With Green Coconut Curry Sauce

Directions

1. Season fish with salt and pepper. Heat oil in a large skillet and add in fish. Lightly brown fish on one side. Flip fish over and cook for 1 minute.
2. Add in onion, garlic, fish sauce and soy sauce. Cook for 2 to 3 min more. Add in coconut lowfat milk and ginger. Remove fish when just cooked and keep hot.
3. Stir in curry paste, lime juice, brown sugar and green onion. Heat to a boil. Taste the sauce. If you want it hotter, add in a little more curry paste.
4. To serve, arrange fish on plates and spoon sauce over.
5. This recipe yields 4 servings.
6. Comments: If you are not a big fan of the standard Indian yellow curry powders, I'm with you. A little goes a long way and, for me, I can take it only a few times a year.
7. Asian curry pastes are a whole different ballgame. There are yellow, red and green curry pastes. You will find them in the Asian section of your market. If not, try an Asian market. What, no Asian markets in your town Try the internet. You can get anything, and I mean anything, on the net.
8. Asian curry pastes are aromatic and spicy. When balanced with the sweetness and body of coconut lowfat milk, the pastes mellow out and do not overpower the fish. Coconut lowfat milk is in the Asian section of your market also. Do not get the really sweet stuff used for making pina coladas.
9. If desired your food warm and spicy, use a little more of the paste. Add in a little at a time and give the paste some time to hot up before adding more.
10. This recipe is great with just about any fish. I prepare it most often with albacore, dorado and yellowtail. It's great with steamed rice and sauteed vegetables.