Serves: 4
Cook Technique: Pan
Difficulty: Medium
Total time: ~30 minutes
Source: New York Times
Ingredients
- 2 pounds bluefish fillets, skin and bloodline removed, cut into 2-oz. pieces
- 1 bunch scallions
- 2 teaspoons kosher salt, divided
- 3 tablespoons peanut oil, divided
- 1 medium-size red onion, cut into 8 wedges
- 1 lime, quartered lengthwise
- 14 ounces small carrots with tops, trimmed and thinly sliced (about 3 cups)
- ¼ cup slivered almonds
- 1 (1-oz.) piece fresh ginger, peeled and cut into thick slices
- 1 garlic clove, sliced
- 4 ounces fresh shiitake mushrooms (or other mushrooms), stems removed, thinly sliced
- 2 (13.5-oz.) cans coconut milk
- 4 basil sprigs
- 1 serrano or Hatch chile, very thinly sliced
Instructions
- Thinly slice scallions, separating green and white parts. Sprinkle bluefish with 1 teaspoon of the salt, and set aside.
- Heat 1 tablespoon of the oil in a large skillet over high. Add onion and lime wedges. Cook, without stirring, until onion and limes are nicely charred (they will look almost burned), 3 to 5 minutes. Remove from skillet, and set aside.
- Heat remaining 2 tablespoons oil in skillet. Add carrots, almonds, ginger, garlic, and reserved white scallion slices. Cook, stirring often, until fragrant and just softened, about 6 minutes. Nestle fish pieces in carrot mixture. Top with mushrooms. Pour coconut milk over mixture. Sprinkle with remaining 1 teaspoon salt, and top with basil sprigs. Cover and reduce heat to low; cook 10 minutes.
- Discard basil sprigs and ginger slices. Divide bluefish, vegetable mixture, and broth evenly among 4 bowls. Garnish with chile slices, reserved green scallion slices, and charred onion and lime wedges.