Go to the Recipe: Halibut and Thai Green Curry
Is 3 liters of water the correct amount for the curry sauce?
Oh dang, good catch Reid. There shouldn't even be water in the sauce.
Thanks. Glad I trusted my instincts -- about to plate it now, with no water
Good call, how did it come out!?
Hey guys, is that really 200gr of lime juice?
I'd like to make this with a fish that is locally caught. Would Wahoo work well? Would you change the cook time or temp?
Just made this with Wahoo - it was amazing. Next time i'll make (at least) twice as many crispy shallots.
Albert - I was skeptical of the 200gr of lime juice as well. I added it slowly and tasted as i added and ended up going with the full 200gr. A few of my guests garnished their dishes with additional lime juice, so the 200grams was not an overpowering flavor.
One note - the first step in making the curry sauce where you toast the curry paste in oil can happen QUICKLY depending on your heat level. I nearly burnt mine and had I walked away from the stove it definitely would have burned.
Traditional Thai green curries always have kaffir lime leaves and this curry is so much better with some of these finely shredded leaves. The other ingredient that would also improves this recipe are the tiny pea aubergines. They add texture as well as flavour. We spend several months each year in Thailand and I have become familiar with the flavours. When I make this dish, I add these two ingredients and cut down a little on the lemon juice. With these modifications, it is an excellent dish.
I couldn't find halibut steaks anywhere so I ended up using fillets. It turned out awesome but I'm curious if you would adjust the cooking instructions (brine, temp, duration) for a filet?
why do we hve to brine the fish for?
on the menu of cripsy trout , why do you dry salt the fish instead of brine ? ah i guess for the fry.
The combination of flavors in this recipe is amazing! I followed the recipe to the letter with great results. Halibut cooked this way has such an incredible texture; I will find it hard to cook it any other way. Thank you
Another great recipe - brine was spot on - very well seasoned fish, and I imagine that the brining helps with texture a little bit cooking over the core temp and all. I was a little skeptical of the lime juice amount too, like some others below, but the final dish (after the sauce sits while preparing the rest of the components) was seasoned exactly right. Really liking these composed dish recipes in this class.
Great dish, best "Thai" style dish I have ever created.
I used fillets instead of steaks with no ill effects, one tip when frying shallots knock the center small pieces out, they burnt faster than the outside rings could cook.
We would like a video please.
I'd be really grateful if someone could explain (I can't find it anywhere) the principles behind the proportions in your brine instructions. You tend to use a lot of brine for not that much fish, and the problem is exacerbated if one wants to make a smaller recipe. How does the weight of water and the proportional weight of sugar and salt in it relate to the weight of the fish? thx
coconut broth
Ingredients
3 litre coconut milk
350g sliced shallot
120g sliced red chillies
4 sticks lemongrass sliced
10 kaffir lime leaves
400ml lime juice
400g sugar
350ml thai fish sauce
If you want to change the amounts according to how much fish you're going to use, click on the edit scale and units button. Then, enter your weight where it lists the weight of the fish. You could always just calculate the percentages yourself.
Any recommendations for a recipe to make our own green curry paste?
I used the green curry paste from the Kaeng Khiaw Waan Luuk Chin Plaa recipe in the Pok Pok cookbook and it turned out great.
Hey thanks for the advice man you seem really talented and handsome I appreciate it.
You the man Aaron lol.
Could not find Thai basil locally (sold out) but this is fantastic. Home experiments for thai food have never come out this well. I wonder what other kinds of fish this would work with (cod, tilapia) but the halibut was excellent. Shallots were also a huge hit with me. I used the paste suggested in the recipe; is there a way to make it less spicy for the family but keep the same flavor? (I loved it, but there were protests from the peanut gallery).
I was confused by the recipe that said to use all the sugar in the brine, then use "remaining" for the curry sauce. Same with the oil. I put the oil in with the halibut, then it said to add it to the curry sauce. Which is it, or is it both? Clarification should be made in the recipe. In addition, I thought there was way too little curry paste for the sauce and way too much lime. I sautéed the shallots and they never got crispy so I assume I should have used a lot of oil (not part of the recipe) to deep fry them. I enjoyed the final outcome but it was not the "OMG" recipe I had hoped.
Need to describe steak thickness and adjustments for filets versus time in Sous vide.
Can I sous vide the fish a couple days in advance? any concerns with cooking and then storing in the fridge ahead of time to then serve to guests?
Hey Geoffrey, no concerns with doing that. If reheating sous vide I would recommend a lower temperature such as 110 °F for about 40 min (depending on how thick it is) or you can even flash it on the grill.
Alternatively you can even serve it cold. I love the texture of brined, sous vide fish after it's been chilled.
