Sweet & Spicy
Ingredients
- Slaw:
- 1 pineapple, julienned
- 1 red pepper, julienned
- 1 mango, peeled and julienned
- 1 cucumber, julienned
- 2 carrots, julienned
- 2 scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- 1/4 cup rice vinegar
- 2 tablespoons honey
- Yelloweye:
- 4, 8-oz yelloweye fillets
- 1 stalk of lemongrass, roughly chopped
- 1/2 - 1 jalapeño pepper, sliced
- 1/8 teaspoon cumin
- 1/4 teaspoon coriander
- 1 tablespoon ginger root
- 3 cloves garlic
- 1 cup cilantro
- 1 cup coconut milk
- 1 lime, juiced
- Coconut milk tip: Use canned coconut milk, not to be confused with the cow’s milk substitute similar to soy or almond milk. We like the Native Forest, Trader Joe’s, and Thai Kitchen brands.
Directions
Prepare Slaw
Mix pineapple, red pepper, mango, cucumber, carrots, scallions, and cilantro in a bowl.
Make Dressing
Combine fish sauce, garlic, rice vinegar, and honey. Pour dressing on top of slaw. Set aside.
Prepare Curry
Blend together lemongrass, jalapeño, cumin, coriander, ginger, garlic, and cilantro. Add coconut milk and half of lime juice, blend.
Sear Fish
Lightly coat a pan (preferably cast iron) with oil and heat to high. Sear fish for 3-5 minutes on each side until fish is firm and lightly flakes.
Know Your Cook
- Marcy Schulz -
Marcy Schulz is a member who lives in Madison, Wisconsin. In the spring of 2016, Marcy took a Thai cooking class, which inspired her to create this green curry recipe. She notes that the curry and fruit slaw compliment each other perfectly, making a nice combination of spicy and sweet. We agree; yelloweye’s sweet, white meat is perfect for curries and other Asian-inspired dishes.
