Pan-seared fish ready in 20 minutes
Published 9:00 pm Tuesday, May 9, 2006
For instant gratification as meal times near, look no further than fish.
Even if you shrink from eating raw fish, seafood often benefits from fast, light cooking.
Fish flavors range from delicate to rich, and fish adapts to an equally wide range of preparation.
Here’s the plan for this curry-glazed dish: Take a favorite current choice, the health-starred salmon, or try it with adaptable sea bass. Then complement the rich fish with a blend of vibrant seasonings, cook quickly and serve. About 20 minutes should do it.
The recipe is not an authentic Thai recipe, but it does bring into play the Thai balance of flavors, recipe developer Pam Simmons said. You have the heat of red curry, the citrus of orange juice (Thai cooks often use lime juice, she said), and the sharpness of vinegar, balanced by the sugar.
“Then, we used a Western method of reduction to make the sauce, which is not typically Thai,” she said.
The recipe has become a personal favorite, Simmons said, ideal for company because it’s easy to make but contains sophisticated flavors.
“Many times I will double the sauce just so we have extra for those who want more for their fish or pour a bit on their jasmine rice,” she said.
2tablespoons canola oil
1 1/2pounds salmon (sea bass may be used)
Salt and fresh cracked pepper, to taste
2teaspoons red curry paste
1/4cup chopped shallots
1/3cup balsamic vinegar
1/3cup orange juice
2tablespoons brown sugar
Season both sides of the fish with salt and fresh cracked pepper. In a large nonstick skillet, heat oil over medium high heat. Cooking skin-side down first, brown the fish well on both sides, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
Remove fish from pan to serving plate. Cover to keep warm.
Add red curry paste and shallots to pan drippings. Stir-fry until red curry paste is dissolved and fragrant and the shallots are wilted. Add vinegar, orange juice and brown sugar. Mix together, scraping up any bits of fish or skin that may have stuck to the pan.
Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
Pour the glaze over the fish and serve.
Makes 4 servings.
