Steelhead with Coconut Curry

Ingredients

• Steelhead fillets (4 (5-6 ounces each))
• Vegetable oil (2 tablespoons)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)
• Fresh ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Brown sugar (1 tablespoon)
• Lime juice (2 tablespoons, freshly squeezed)
• Fish sauce (1 tablespoon)
• Red curry paste (2 tablespoons)
• Coconut milk (1 can (13.5 ounces))

Instructions

1. In a bowl, whisk together coconut milk, red curry paste, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger until well combined to create the coconut curry sauce.
2. Season the steelhead fillets generously with salt and pepper on both sides.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add the steelhead fillets to the skillet, skin-side down, and cook for 3-4 minutes or until the skin is crispy. Flip the fillets carefully and cook for an additional 3-4 minutes, or until the fish flakes easily with a fork.
5. Reduce the heat to medium-low and pour the coconut curry sauce over the cooked steelhead fillets in the skillet.
6. Simmer for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
7. Serve the steelhead fillets topped with the coconut curry sauce over a bed of steamed rice or noodles.
8. Garnish with fresh cilantro before serving for an added burst of flavor.