Name: Sablefish Coconut Curry with vermicelli
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 4 ounces (115 g) thin rice noodles (vermicelli); 1 tablespoon Thai green curry paste, or more if you like it spicier; 1 white onion, thinly sliced (about 2 cups/200 g); 1 tablespoon canola oil; 5 cups (1.2 l) chicken stock or vegetable stock; 1 pound (455 g) sablefish (black cod) fillet, skinned, boned, and cut into 2-inch (5-cm) pieces; 2 cups (480 ml) well-shaken coconut milk; 1 tablespoon palm or brown sugar, or to taste; 2 teaspoons chili-garlic sauce; 2 tablespoons fish sauce; 3 large fresh makrut lime leaves, bruised; 3 cups (60 g) baby spinach leaves, loosely packed; ¼ cup (15 g) diagonally sliced green onions, including green parts; Fresh Thai basil and/or cilantro sprigs, for garnish; ¼ cup (60 ml) fresh lime juice

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

A filling and complex blend of sablefish, coconut milk, curry paste, and rice noodles. Finned fish, such as salmon or halibut, or shellfish, such as shrimp and scallops, could be used in place of the sablefish. Look for fresh lime leaves, coconut milk, and Thai curry pastes in well-stocked markets; my favorite brand for coconut milk and curry paste is Mae Ploy.