Spicy Red Curry Glazed Halibut
with Coconut Noodles & Tender-Crisp Veggies
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
Edible sunshine! This bright and colourful Thai-inspired spread dazzles from the first hint of red curry to the final splash of lime. Get a partner to toss string peas and mini peppers with fresh noodles, as you finish broiling perfectly spiced Pacific halibut.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 100g String peas (sugar snap peas or snow peas)
- 200g Mini sweet peppers
- 1 Scallion
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15ml Ginger-garlic purée
- 25g Chopped peanuts
- 5ml Fish sauce
- 225g Fresh noodles
- 6g Crispy onions
- 10g Brown sugar
- 18g Red curry paste
- 15ml Lime juice
Contains: Anchovies • Halibut • Peanuts • Wheat
You will need:
Aluminum foil
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
23 g
Saturated Fat
4 g
Sodium
1040 mg
Total Carb
82 g
Sugars
12 g
Protein
58 g
Fibre
8 g
Preparation
Boil the noodles
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 2 to 4 min., until al dente.
- Drain and rinse. Toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Bake the halibut
- Meanwhile, pat the halibut dry; season with S&P.
- In a medium bowl, combine ⅓ of the curry paste and 1 tbsp oil (double for 4 portions). Add the halibut*; carefully toss to coat.
- Arrange on a foil-lined sheet pan and bake, 8 to 10 min., until cooked through.
- Switch the oven to broil, 1 to 2 min., until slightly caramelized.
Start the curry
- In the reserved pot, heat a drizzle of oil on medium.
- Add the ginger-garlic purée, peanuts and remaining curry paste. Sauté, 2 to 3 min., until fragrant.
- Add the coconut milk, brown sugar (start with ½ for a less sweet flavour), ½ cup water (double for 4 portions) and S&P; bring to a low boil.
- Reduce to medium and cook, 3 to 4 min., until slightly reduced.
Mise en place
- Meanwhile, thinly slice the sweet peppers crosswise, discarding the stems and seeds.
- Remove the stem ends of the string peas; cut crosswise into thirds on an angle.
- Thinly slice the scallion crosswise.
Finish the curry
- To the pot, add the string peas, mini peppers and fish sauce.
- Cook, stirring occasionally, 2 to 3 min., until the vegetables are crisp-tender.
- Add the lime juice; stir well.
Plate your dish
- Divide the noodles between your bowls.
- Top with the curry and halibut.
- Garnish with the crispy onions and scallion. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
