Lingcod with Bok Choy, King Oyster Mushroom in a Spicy Green Coconut Curry Sauce


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Curry Sauce
Vegetable oil 4 tbsp
Chicken stock 5 cups
Thai Kitchen Green Curry Paste 1 cup
Fish sauce 4 tbsp
Thai chili- deseeded 2
Thai Kitchen Coconut Milk 5
Stalk lemongrass, roughly chop 1/2
Cilantro stems 1/2 bunch
Shallots, thinly sliced 2
Garlic cloves, thinly sliced 2
Small knob ginger, thinly sliced 1
Lime leaves 2
White sugar 5 tbsp
Juice of 2 limes
Pickled Carrot and Daikon
Carrots, peeled, julienne 2
Daikon radish, peeled, julienne 1/2 lb
Plus 4 teaspoons of Sugar 1 cup
Salt 2 tsp
White vinegar 2 1/2 cups
Warm water (or enough to dissolve the sugar) 2 cups
Lingcod
Vegetable oil 6 tbsp
Leaves, mint 8
Crispy shallots 1/2 cup
6oz piece Lingcod fillets 4
Salt and Black pepper to taste
King oyster mushroom, cut in half 1/2 lb
Unsalted butter 2 tbsp
Bok choy, cut in half and washed 1 lb
Cooked rice 4 cups
Thai basil leaves 8
Cilantro 1/2 bunch

Instructions

This recipe was created for Club House for Chefs by: Chef Trevor Bird

For the Curry Sauce: Heat oil on medium heat, add lemon grass, shallots, garlic, cilantro stems, ginger, Thai chili and cook for about 5-7 minutes. Then add Thai Kitchen Green Curry paste and cook out for another 5 minutes. Add chicken stock, fish sauce, Thai Kitchen Coconut Milk, sugar, lime juice. Bring to a simmer for 30-35 minutes. Strain the liquid set aside.

For the Pickled Carrot and Daikon: In a large mixing bowl, mix water, sugar, vinegar and salt until everything is dissolved. Place carrots and daikon into a jar or a container and fill with the liquid until jar is full. Place in the fridge overnight or if short on time 3 hours.

For the Lingcod: Preheat oven to 400F. Using a medium saucepan, heat 2 tbsp vegetable oil. Season your fish with salt and pepper both side and place the fish on the hot pan. Once the fish gets a nice golden colour turn the fist over and place in over for 7-8 minutes. Until firm to the touch. Heat medium saucepan with 2 tbsp vegetable oil, season your mushrooms with salt and pepper and place in pan cut side down. Cook for about 6 minutes add more oil as needed as mushroom tend to soak up oil. Finish off with 2 tbsp butter and set aside. Clean the pan and put back on heat. Add 2 tbsp vegetable oil and add your bok choy cut side down. Season with salt and pepper and add 2 cups of water. Place a lid on top of the pan to create steam. Reduce the heat down to a medium low and cook for 4-5 minutes. Once the water is evaporated. Add your mushrooms back in to reheat. Add your green curry sauce and bring to a simmer. Check seasoning. Place your rice in a bowl, add your vegetables and sauce. Place fish on top and garnish with pickled vegetables, thai basil, cilantro leaves, mint and crispy shallots

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