- 1 Tbsp red-curry paste
- 1 c. light coconut milk
- 1/2 Tbsp brown sugar
- Juice of one lime
- 1 tsp. canola oil
- 2 fillets (6 oz. each) red snapper, salmon, sea bass, or tuna (we used tilapia)
- salt and pepper to taste
- 1 small head bokchoy
- 1 cup sliced shiitake or cremini mushrooms
- In a small saucepan, combine the curry paste, coconut milk, and brown sugar. Cook over low heat until it thickens slightly, about 10 minutes, and add half of the lime juice. Cover and set aside.
- Chop the bok choy into bite-sized pieces and boil them until they’re slightly tender but still firm, about 5 minutes. Drain.
- Heat the oil on medium in a sauté pan or cast-iron skillet. Salt and pepper the filets and place them, skin side down, in the pan. Cook 4-5 minutes, until the skin is crisp and golden. Flip and cook 2-3 mins, until the fish flakes with gentle prodding from a fork.
- Remove the fillets from the pan and set aside. Immediately add the shiitakes, bok choy, and remaining lime juice to the same pan. Cook for 3 minutes.
- Divide the vegetables between two plates, place a fillet on top of each, and drizzle the curry sauce around the fish.