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

Ahi Tuna

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Follow Stuart via “the Online”
Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99
Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
Archives
Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification