For instant gratification as meal times near, look no further than fish. Even if you shrink from eating raw fish, seafood often benefits from fast, light cooking. So it’s a terrific deal for the cook on a tight schedule who wants to sit down with family or company to enjoy a dish whose taste everyone will remember for more than five minutes.
Fish flavors range from delicate to rich, and fish adapts to an equally wide range of preparation. Here’s the plan for this curry-glazed dish: Take a favorite current choice, the health-starred salmon, or try it with adaptable sea bass. Then complement the rich fish with a blend of vibrant seasonings, cook quickly and serve. About 20 minutes should do it.
The recipe is not an authentic Thai recipe, but it does bring into play the Thai balance of flavors, recipe developer Pam Simmons says. You have the heat of red curry, the citrus of orange juice (very often Thai cooks use lime juice, she points out), and the sharpness of vinegar, balanced by the sugar. “Then, we used a Western method of reduction to make the sauce, which is not typically Thai,” she explains.
The recipe has become a personal favorite, Simmons says, ideal for company because it’s easy to make but contains sophisticated flavors. “Many times I will double the sauce just so we have extra for those who want more for their fish or pour a bit on their jasmine rice,” she says.
Curried Balsamic Orange Glaze Over Pan-Seared Fish
(Preparation: 5 minutes to assemble, 10 to 15 minutes to cook, total time 20 minutes)
2 tablespoons canola oil
1 1/2 pounds salmon (sea bass may be used)
Salt and fresh cracked pepper, to taste
2 teaspoons red curry paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
Season both sides of the fish with salt and fresh cracked pepper. In a large nonstick skillet, heat oil over medium high heat. Cooking skin-side down first, brown the fish well on both sides, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
Remove fish from pan to serving plate. Cover to keep warm.
Add red curry paste and shallots to pan drippings. Stir-fry until red curry paste is dissolved and fragrant and the shallots are wilted. Add vinegar, orange juice and brown sugar. Mix together, scraping up any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
Pour the glaze over the fish and serve.
Makes 4 servings.
