Halibut in Curry Coconut Sauce

I love, love, love this recipe! I have been making this dish for many years now and it has always been a crowd pleaser. The curry coconut sauce is velvety and scrumptious. The thick pieces of halibut are very flavorful and surprisingly light thanks to the light coconut milk. One pound of halibut should yield to three or four 2-inch pieces. For this recipe I prefer to use a thick, meaty fish, so it does not break when it cooks.

Ingredients:

1 pound of halibut
1 14oz can of coconut milk
1/4 cup of chicken stock
1 teaspoon of yellow curry powder
1/2 teaspoon of cornstarch
1 tablespoon of water
Salt and pepper

Preparation:

1. Add the coconut milk, stock and the curry powder to an 8 inch sauté pan over medium heat. Whisk and season with some salt and pepper to taste, and allow for it to reduce to almost half.

2. Because the light coconut milk is not as thick as full fat one, I use cornstarch to thicken it. To a small cup add the cornstarch and the water, making sure the cornstarch dissolves completely. Add it to the curry coconut milk sauce.

3. Test the sauce for thickness by passing a finger through the back of the spoon that has been dipped into the sauce, and if it is runny then it is not thick enough. In French cuisine, when the mixture does not run together it is nappant. That's what you're looking for!

4. At this point add the fish to the curry coconut sauce and cover with a lid.

5. Let the fish cook for 5 minutes in the sauce, then turn it and cook for another 5 minutes covered. Your fish is now ready.

6. Break it into chunks and serve it over brown rice, topped with a few chopped scallions. This fish recipe is also great over boiled potatoes.