Halibut with Coconut and Green Curry

Ingredients

• •2 tablespoons brown sugar
• •1 can coconut milk
• •2 cilantro sprigs
• •¼ cup basil
• •3 tablespoons curry paste
• •8 ounces halibut filet
• •1 teaspoon lime juice
• •1 teaspoon lime zest
• •olive oil
• •1 bell pepper
• •1 tbsp sal & pepper
• •1 shallot
• •4 shiitake mushrooms
• •1 tablespoon soy sauce
• •1 tablespoon sriracha
• •1 cup vegetable stock

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Method

From foodista.com — read the original

1. 1Cube the fish into 1 inch cubes. Set aside. In a medium saucepan, combine the coconut milk, stock, basil, sugar, soy sauce, and green curry paste. Bring to a low boil and turn down to simmer.
2. 2In a skillet, add about a TBSP of olive oil, the mushrooms and shallots. Cook on medium high for 2-3 minutes, until the shallots soften.
3. 3Add the pepper, carrot and broccoli and cook for 4-5 minutes until the vegetables turn bright in color- but are still a bit crisp.
4. 4Remove them from the pan and set aside.
5. 5Add the fish to the pan, turn the heat to high and cook the fish, turning the cubes for about 2 minutes or until cooked.
6. 6Add the vegetables back into the pan and cook for about 1 minute.
7. 7Add the sriracha, lime zest and lime juice to the coconut mixture, stir and remove from heat. Spoon the fish & vegetables into a large soup bowl. (You can spoon them on top of rice or noodles if you like).
8. 8Pour the coconut-curry sauce over the vegetables, garnish with the cilantro and serve hot.