Fish Dish: Coconut Curry Ahi Over Udon
I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section. I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles. So I have decided to share this culinary voyage with you. I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.
Fish Dish: Coconut Curry Ahi Tuna Over Udon
I had my first Thai dish about 2 years ago but it has quickly become my favorite Asian cuisine. I am in love with the sweet/hot contrast especially in the red curry coconut sauce, although I do love all of the curries. Thai generally comes in three temperatures: hot, hotter, and holy s%@#! I was afraid that the powerful flavor of the curry would overwhelm a more delicate fish so I chose the Ahi tuna for this recipe.
I brought 2 quarts of water to a boil and seasoned it with salt and a couple of small pieces of fresh ginger. In the water I boiled my Udon noodles until done. I set the Udon to the side and finely diced the ginger. My next task was to saute onions, chilies, carrots and the ginger in a little olive oil simply seasoned with salt and pepper. I removed the veggies and in the remaining oil I added my tuna. I cooked the tuna just long enough to brown the side (about 2 minutes) then I turned it over. I then added enough curry-coconut sauce to come half-way up the filet, reduced the heat and let simmer, covered, about 10 minutes. In essence I poached the tuna in curry sauce.
The curry sauce is frighteningly easy to make. First add a few tablespoons of canola oil to a medium-hot pan. Next add a few tablespoons of red curry paste (available at that Asian market you’ve been wanting to go into but haven’t had a reason to yet. You’re welcome). Stir, heating through and then pour in a can of coconut milk. Combine and simmer for a few minutes. Jar and refrigerate until you are ready to use it. NOTE: The more curry you use the hotter it will be.
Plating: Udon first, then tuna, pour the sauce over both, top with veggies and I garnished mine with almond slivers, and roughly chopped fresh basil and cilantro. A squirt or two of freshly squeezed lime juice adds a little pop to the dish.