Wild Alaskan Halibut simmered in coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves and fiery homemade green curry paste, cilantro, basil and toasted coconut..
Separate 1 large BPA-free can of heavy coconut into milk and cream and set aside.
Cut fresh or fresh-frozen wild Alaskan halibut into 1 inch cubes and refrigerate. You’ll need about 6 ounces per person.
In a food processor fitted with a steel blade, pulse soy sauce, fish sauce, dried shrimp, fresh garlic, green chilies, galangal, lime leaves, lemon grass, coriander and cumin seeds with just enough coconut milk to keep the blade from seizing up. The result should be a thick but soft paste. Set aside.
Prepare Thai red rice according to package directions. Keep hot.
Meanwhile, poach the halibut in the remaining coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves. We want it a little underdone for now.
Fry the curry paste in hot oil for 2 minutes, stirring continuously. Reduce heat to low and add the poaching liquid. Whisk in reserved coconut cream then add the halibut and simmer until the fish is snow white and flakes easily when pressed with a fork.
Make a ring of rice in the center of the plate, then spoon halibut and curry into the middle. Garnish with toasted coconut flakes, fresh basil and chili oil.
This post is part of the Clean Your Plate Challenge at The Nourished Kitchen