 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 pounds sole fillets, cut into 1-inch pieces |
1/4 cup lemon juice (from about 1 lemon) |
1 1/4 teaspoons salt |
2 cloves garlic, smashed |
4 teaspoons chopped fresh ginger |
1 cup canned unsweetened coconut milk |
1 tablespoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon brown sugar |
1/2 teaspoon fresh-ground black pepper |
1/4 teaspoon turmeric |
1/8 teaspoon cayenne |
3 tablespoons cooking oil |
1 onion, chopped |
1 tomato, chopped |
4 jalapeño peppers, seeds and ribs removed, minced |
3/4 cup water |
Directions:
1. In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt. Let marinate at least 10 minutes.
2. In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
3. In a large saucepan, heat the oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the jalapeños, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
4. Add the fish and 1 tablespoon of the marinade. Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes.
5. Wine Recommendation: The spiciness and creaminess of this stew will be best accompanied by either beer or a bottle of acidic white wine with enough flavor to stand up to the coconut milk and heat. Try a Vouvray or other wine made from chenin blanc from the Loire Valley in France.
|
|