Friday, June 17, 2016

Monchong Filets, Gently Cooked in Lemongrass and Yellow Curry with Easy Thai Coconut Rice

This is a simple curried fish dish and coconut rice from Curtis Stone via Take Home Chef. Chef Stone used striped bass filets, but I subbed in local monchong (aka deep sea pomfret, a firm, moderately-flavored white fish). 


I am a little bummed about the way this dish turned out, basically because I didn't have my favorite Thai yellow curry paste (this one) and every grocery store I went to was out. Yellow curry paste is harder to find here than red or green and I ended up using a yellow curry packet of dubious origin that I had in my pantry. (I wasn't thinking and tossed the packet before I investigated further, but it seemed to be mostly turmeric and lacked the bright flavor notes of a good Thai yellow curry.) I added extra lemongrass, ginger and kaffir lime leaves and a touch of lime juice and cooked it a bit longer, but it still fell a bit flat. I don't blame the recipe, curry paste is always fresher tasting and more vibrant than powder, so I think the fault is there. 

I noted the amounts I added to the recipe in red below. If you have a good, flavorful Thai curry paste you probably won't need the extra ingredients.


(Striped Bass) Fish Filets, Gently Simmered in Lemongrass and Yellow Curry
Slightly Adapted from The Take Home Chef via TLC.com 
(Serves 4)

1 Tbsp vegetable oil
1 shallot, peeled and finely chopped
1 lemongrass stalk, halved crosswise (I used 2 stalks)
1/4 cup yellow curry paste (I had a yellow curry powder packet without much flavor)
4 slices peeled fresh ginger (I used 6 slices)
2 kaffir lime leaves (I used 4 large kaffir lime leaves, slightly torn to release flavor)

one (14oz/400ml) can unsweetened coconut milk
four (6oz/185g) striped bass filets or other mild white fish (I used monchong)
sea salt, to taste
8oz/225g fresh spinach leaves
1/4 cup fresh cilantro leaves

(I added 1 Tbsp fresh lime juice)

Heat the oil in a large saute pan over a medium heat. Add the shallot and saute for 2 minutes or until soft. Using the back of a large knife, gently pound the lemongrass to bruise it all over.

Add the lemongrass, curry paste, ginger and kaffir lime leaves to the shallots. Saute for 1 minute or until fragrant. Add the coconut milk and stir to blend in the curry paste. Simmer uncovered for a further 2 minutes to allow the flavors to blend.


Add the striped bass to the curry sauce. Cover the pan with a lid and cook over medium-low heat for about 8 minutes. You will know the fish is done when a toothpick can easily pierce through the flesh of the fish without any resistance.


Discard the ginger, lime leaves and lemongrass. Season the curry to taste with salt, if necessary. Using a metal spatula, transfer the fish to a plate. Return the curry sauce to a simmer over medium heat. Add the spinach to the curry sauce and toss for 2 minutes or just until the spinach wilts.


Mound the spinach in the center of 4 large dinner plates, dividing equally. Place the fish atop the spinach and garnish with the cilantro. Serve with Thai Coconut Rice.



Thai Coconut Rice
Slightly Adapted from The Take Home Chef via TLC.com
(Serves 4)

1 1/4 cups uncooked jasmine rice
1 cup cold water
3/4 cup/150 ml unsweetened coconut milk
1/4 tsp sea salt

dried coconut, lightly toasted, for garnish

Rinse the rice in a sieve under cold running water until the water runs clear from the rice. Drain.

Combine 1 cup/225 ml fresh cold water, coconut milk and salt in a heavy based large saucepan over medium-high heat and bring to a near boil. Reduce the heat to low. Add the rice and stir constantly for 1 minute.


Cover and simmer over low heat without stirring for 10 minutes. Fluff the rice with a fork, then cover and continue cooking 5 minutes longer or until the rice is almost tender and most of the liquid has been absorbed.


Remove from the heat and let the rice stand covered for 10 minutes or until the rice is tender and all of the liquid has been absorbed. Lightly fluff up the rice with a fork. Transfer the rice to bowls and garnish with the toasted coconut and serve.



Notes/Results: The rice was delicious--you can't beat jasmine rice for its sweet, aromatic flavor which is only enhanced by the coconut milk and coconut chips--a definite keeper recipe. I was not as enamored by the curry but again, I blame the curry packet I used and not the recipe--it just wasn't the Thai yellow curry I love, so I'll try it again when I find the good Thai yellow curry paste I like or have the time and gumption to make my own yellow curry paste. The monchong was perfectly cooked however, tender and juicy. So overall, I'll still call this recipe a win. 


This post is linked up to I Heart Cooking Clubs where we are cooking Surf and/or Turf this week--Curtis Stone recipes featuring fish/seafood (surf) and/or meat/poultry/vegetables (turf). You can see what the other IHCC participants made my checking out the picture links on the post.



***Giveaway Reminder***

If you are a book lover I have a Rafflecopter Giveaway for a chance to win a copy of the quirky and fun 'We're All Damaged ' by Matthew Norman going on right now. (This giveaway is open to US and Canada addresses.)


Click on this link to see my review and recipe and to enter! Giveaway ends on 6/28/16.   

17 comments:

  1. That coconut rice does look delicious. I have not made rice with coconut milk before. My husband and I love Thai food so these flavors look good.

    ReplyDelete
    Replies
    1. It's a really yummy and easy rice dish Diane--the coconut milk really adds to the flavor and texture. ;-)

      Delete
  2. That is a drag you couldn't get your favorite curry paste. Nothing like having your mouth and mind set for a particular dish and one of the key ingredients is out of stock. Also, I never knew you could make your own curry paste, that's just something I think of purchasing.
    Love the fish dish, we eat lots of fish here!

    ReplyDelete
    Replies
    1. I rarely make my own because of the hassle and mess Tina (I am a danger with getting turmeric on everything) so with pastes I usually just buy. I just wish the yellow one was more easy to find. ;-)

      Delete
  3. I have a few of those spice packets of dubious origin in my pantry as well....Fish simmered in a flavourful broth served with aromatic rice sounds like a fabulous meal.

    ReplyDelete
    Replies
    1. Glad I am not the only one with dubious origin packets in my pantry Zosia! ;-)

      Delete
  4. Sorry the curry packet wasn't the best, but the dinner looks yummy and perfect for summer. I bet it's worth making again.
    There are a few jars lurking in my kitchen cabinet and I'm always wondering if they are still tasty and usable or if, like your mysterious yellow curry packet they are past there prime.

    ReplyDelete
    Replies
    1. Yes Judy, I am not sure how much was lack of flavor to begin with or that it was past its prime. ;-) It was still good--especially with some extra lime juice added the next day.

      Delete
  5. The mystery curry packets are in my freezer, and unlabeled for the most part, so it's always a gamble. I guess you just have to keep tasting and adjusting. Monchong is perfect for that dish, tasty fish.

    ReplyDelete
    Replies
    1. Very true Claudia--I actually ended up liking it better the next day as the flavors melded a bit more and I added some additional lime juice for more "zip." ;-) And the monchong was excellent.

      Delete
  6. I'd love to have dinner at your home. Love your curry dishes. :)

    ReplyDelete
  7. Can't comment on what I can't taste, but you certainly put together a well-composed dish. The rice, the aromatic herbs and meaty white fish sound and look heavenly.

    ReplyDelete
    Replies
    1. Thanks flour.ish.en-it is a pretty dish and the flavors ended up better the next day. ;-)

      Delete
  8. Freshly caught (wild) fish or organic farmed is very expensive here, so I am more on the veggie side ;-). This recipe I'd like to try if I had monchong

    ReplyDelete
    Replies
    1. Yes it is expensive here too but I try to buy on sale and freeze and since it's the only 'meat' I eat, I indulge a couple of times a week and keep to the veg side the rest of the time. ;-)

      Delete
  9. While I think the fish looks delicious (meaty yet appearing flaky), it is the coconut rice that is making my mouth water. I can almost smell it now:)

    ReplyDelete

Mahalo for visiting and for leaving a comment. I love reading them and they mean a lot!

All advertising, spam, inappropriate (or just plain rude) comments will be promptly deleted. I do appreciate your right to free speech and to your opinion but I'm not into mean, rude, or mean snarky (non-mean snarky is just fine!) ;-)