Black Cod Coconut Curry with Vermicelli
By Chef John Ash
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 Asian markets; my favorite brand for coconut milk and curry paste is Mae Ploy. Try this with the multi-dimensional 2015 Les Pierres Chardonnay.
Serves 4
Total Time
Prep Time
Difficulty Level Easy
Ingredients
4 ounces thin rice noodles (vermicelli)
1 tablespoon canola oil
1 white onion, thinly sliced (about 2 cups)
1 tablespoon Thai green curry paste, or more if you like it spicier
5 cups chicken stock or vegetable stock
2 cups of well-shaken coconut milk
3 large fresh makrut (kaffir) lime leaves, bruised. Lime zest can be substituted but it won’t have the same depth of flavor.
2 tablespoons fish sauce
2 teaspoons chili-garlic sauce
1 tablespoon palm or brown sugar, or to taste
1/4 cup fresh lime juice
1 pound sablefish (black cod) fillet, skinned, boned, and cut into 2-inch pieces
3 cups baby spinach leaves, loosely packed
1/4 cup diagonally sliced green onions, including green parts
Fresh Thai basil and/or cilantro sprigs, for garnish
Directions
In a medium bowl, soak the rice noodles in hot water until softened, at least 15 minutes or according to package directions.
Meanwhile, in a large soup pot heat the canola oil over medium heat. Add the onion and cook, stirring, until just softened, about 3 minutes. Add the curry paste and cook for 1 minute, then add the stock, coconut milk, makrut lime leaves, fish sauce, chile-garlic sauce, and sugar and bring to a simmer.
Stir in the lime juice and cod and cook until fish is just cooked through and opaque, about 5 minutes. Taste and adjust the seasoning.
Drain the noodles and divide among deep soup bowls along with the spinach leaves. Ladle the hot soup over and top with the green onions and Thai basil.