Curry lingcod

CSF member Harvey Steiman: “I’ve been using a few tablespoons of curry sauces from takeout dishes by our favorite local Indian restaurant to enrich sauces for Sea Forager’s fish, to great effect. Here’s the latest, made with ling cod and a few tablespoons of sauce from madras curry chicken. The spiciness of the curry sauce is muted by the other ingredients.”

CURRY FISH

LING.jpeg

  • 2 pounds fish fillets or steaks

  • Salt to taste

  • 1/2 cup sake

  • 1 small tomato, diced

  • Squeeze of lemon or a dash of vinegar

  • 2 tablespoons finely chopped green onion

  • 3 tablespoons leftover creamy curry sauce (any kind is OK)

  1. Pull bones from the fillets or steaks with tweezers or needle-nose pliers. Cut away the skin. Place the fish in a deep dish, folding under the thinner ends of any tail pieces to make uniformly thick packets. Sprinkle lightly with salt, and add the sake. Marinate the fish for 15 to 90 minutes.

  2. Holding the fish in place, pour the sake from the dish into a skillet just large enough to hold the pieces of fish. Add the tomatoes, lemon juice and onions, sprinkle lightly with salt, and bring to a boil. Reduce the heat to a simmer, and gently lay the fish in the skillet. Cover the pan and simmer for 8 minutes per inch of thickness. Lift the fish gently to a serving plate, and keep it warm while finishing the sauce.

  3. Bring the pan juices to a boil and add the curry sauce. Boil the curry sauce for 1-3 minutes, until it thickens slightly. Spoon it over the fillets. (This was really good with leftover aloo palak—Indian spinach puree with potatoes).

Member SubmissionLingcod, Rockfish