Fish Curry

Recipe: Fish Curry with Potatoes and Peas

From: Cuisine At Home; Weeknight Menus Volume 2, 2007

Total Time: 50 minutes
Severs: 4; 1 fillet & 1 cup curry

Ingredients:
1 lb halibut, cut into 4"-long pieces
Salt and pepper to taste
1 Tbs Peanut Oil
2 Tbs unsalted butter
1 cup onion, sliced
2 tsp fresh ginger, minced
2 tsp fresh garlic, minced
2 Tbs all-purpose flour
2 Tbs curry powder
2 cups chicken broth
1 cup cherry tomatoes, halved
1 cup russet potato, peeled, diced
1/2 cup carrot, grated
1 cup Granny Smith apple, peeled, coarsely grated
1/2 cup coconut milk
1/2 cup frozen peas
1 Tbs Soy sauce
1 Tbs honey
Salt and cayenne to taste
Cooked rice for serving
Cilantro for garnish

Directions:
Saute seasoned halibut in oil in a nonstick skillet over medium-high heat. Cook until golden on both sides, 6 minutes; remove and keep warm.
Saute onion, ginger, and garlic in butter in same skillet over medium-high heat. Cook until translucent, about 3 minutes. Stir in flour and curry powder, and saute, stirring constantly, until mixture is evenly browned, about 2 minutes.
Add broth, scraping up any browned bits, then stir in tomatoes, potato, and carrot. Bring to a boil, reduce heat to medium-low and simmer 20 minutes.
Add apple, coconut milk, peas, soy sauce, honey, salt, and cayenne; stir to combine. Cook until flavors meld and peas are cooked, about 5 minutes.
Serve fish on rice and top with curry sauce; garnish with cilantro.

Half-moon Salad

Recipe: Half-moon Salad
From: Cuisine At Home; Weeknight Menus 2006
Total Time: 10 minutes
Serves: 4 as a topping to "Asian Pork Sandwich"
Nutrition: per cup: 33 cal, 0g fat, 7g carbs, 496mg sodium, 2g fiber, 2g protein

Ingredients:

1/4 cup rice vinegar
1 Tbs sugar
1 tsp salt
1 cup cucumber, seeded, thinly sliced into half moons (see photo below)
3/4 cup bean spouts
1/4 cup torn fresh cilantro leaves
1/4 cup torn fresh basil leaves
1 jalapeno, seeded, chopped
4 cups spring mix lettuce greens

Directions:

1. Whisk vinegar, sugar, and salt together until sugar is dissolved.
2. Cut cucumber into half moons by cutting cucumber in half length-wise. Then remove the seeds with a spoon. Lay seeded cucumber, flat-side down on cutting board and slice.
3. Toss vinegar mixture with cucumber, sprouts, herb leaves, and jalapeno; set aside.
4. Add greens just before assembling sandwich so that they stay crisp.

Asian Pork Sandwich

Recipe: Asian Pork Sandwich
From: Cuisine at Home; Weeknight Menus 2006
Total Time: 45 minutes
Serves 4 - with "Half-moon Salad"
Nutrition: 554 cal, 37g fat; 27g carbs; 1g fiber; 30g protein

Ingredients:
1/4 cup hoisin sauce
2 Tbs honey
1 Tbs ketchup
1 Tbs chili garlic sauce
1 Tbs rice vinegar
1 Tbs vegetable oil
1 lb. ground pork
1 Tbs fresh giner, minced
1/2 cup scallions, chopped
4 slices of french baguette, 1" - thick
4 tsp unsalted butter
4 tsp mayonnaise, divided
1/2 lb deli ham, thinly sliced, divided
Half-moon Salad (see recipe in this blog)

Directions:

1. Preheat Oven to 450 degrees
2. Combine hoisin, honey, ketchup, chili garlic sauce, and vinegar in a bowl; set aside.
3. Saute pork and ginger in a saute pan over medium-high heat for 5-7 minutes, until cooked. Drain, return to pan, stir in hoisin mixture and scallions. Season with salt and pepper as desired.
4. Coat each baguette slice with butter and place on a baking sheet, toast 5 minutes in oven. Cool.
5. Top baguette with mayonnaise, ham, ground pork mixture, and finish with half-moon salad.