A Hot Summer
One thing about me is that it could be the hottest day ever, but I will still crave hot bowl of ramen, pho, or curry. The flavors are simply too good to deny just because of the weather. I know not everyone is on the same boat, so I created this Summer Branzino Curry as a good middle ground. And I must say, it’s definitely better than just good. Seared branzino filets are nestled in a green curry and topped with a fresh corn salad and crispy shallots. This is such a great recipe to make for a summer dinner party. It’s so beautiful with the colorful corn salad on top and the flavors are delicious! The contrast between the fresh corn salad and hot curry is what makes it so perfect. It’s brighter and fresher than your traditional curry, and I can’t wait to show you how to make it.
Fried to A Crisp
Starting with the crispy shallots, pour the vegetable oil into a small pan and heat it over medium heat. When the oil is hot, add in the shallots. Lower the heat to medium low. Cook for 5-8 minutes until the shallots turn golden brown and crispy. Strain the shallots from the oil and place them on paper towels to drain. Reserve some of the shallot oil for cooking. I love making crispy shallots because they actually add so much flavor to a dish. A bonus is that you can also save the frying oil to use for other recipes. The flavor of the shallots are infused in the oil, which will add some extra flavor.
To char the corn, heat a grill or cast iron pan over medium high heat. When hot, add on the corn and cook for 3-5 minutes on each side until cooked and charred all over. Transfer the corn to a plate to cool. When cooled, slice off the kernels from the cob. Add the corn kernels, red onion, serrano pepper, cilantro, lime juice, fish sauce, and granulated sugar to a bowl. Toss the ingredients together until combined then set the salad aside.
Creating the Curry
For the curry, heat a pan over medium heat. Add in a ½ tablespoon of the shallot frying oil. Then add in the garlic and ginger. Saute until fragrant, about 1 minute. Mix in the green curry paste and cook for another minute. Pour in the coconut milk. Bring the curry to a bubble then reduce the heat to medium low so that it is gently simmering. Simmer for 10 minutes.
In the meantime, heat a separate large pan over medium high heat. Pour in 1 tablespoon of the shallot frying oil. Season the branzino filets with salt and black pepper. Add the branzino into the pan and sear for 2-3 minutes on each side until fully cooked.
When the curry has simmered for 10 minutes, mix in the fish sauce, granulated sugar, and lime juice. Pour the curry into the serving dish. Nestle the branzino filets into the curry. Top with the corn salad and crispy shallots.
Lighter and Brighter
This Summer Branzino Curry is such a fun twist to a traditional curry. The corn salad adds a light and fresh element to the dish, which really makes it pop and feel more alive. In addition, fish is often associated with lighter flavors, so the branzino and corn really compliment each other. The sweetness of the curry and corn go hand in hand. It’s so well contrasted with the spice from the serrano pepper and the tangy flavor from the lime juice and fish sauce. This is the perfect dinner dish that will make you feel warm and cozy inside without making you break a sweat!
Summer Branzino Curry
Ingredients
For the Crispy Shallots:
- ¾ cup Vegetable Oil
- 1 Shallot (thinly sliced)
For the Corn Salad:
- 2 Corn Cobs
- ½ Red Onion ( thinly sliced)
- 1 Serrano Pepper (finely chopped)
- ⅓ cup Cilantro Leaves
- Juice from 1 Lime
- 1 tsp Fish Sauce
- ½ tsp Granulated Sugar
For the Branzino Curry:
- 1 Garlic Clove (minced)
- 1 tsp Minced Ginger
- 2½ tbsp Green Curry Paste
- 1 (13.5 oz) can of Coconut Milk
- 6 Branzino Filets
- 1 tsp Fish Sauce
- ½ tsp Granulated Sugar
- Juice from ½ a Lime
Instructions
For the Crispy Shallots:
- Pour the vegetable oil into a small pan and heat it over medium heat. When the oil is hot, add in the shallots. Lower the heat to medium low. Cook for 5-8 minutes until the shallots turn golden brown and crispy. Strain the shallots from the oil and place them on paper towels to drain. Reserve some of the shallot oil for cooking.
For the Corn Salad:
- Heat a grill or cast iron pan over medium high heat. When hot, add on the corn and cook for 3-5 minutes on each side until cooked and charred all over. Transfer the corn to a plate to cool. When cooled, slice off the kernels from the cob.
- Add the corn kernels, red onion, serrano, cilantro, lime juice, fish sauce, and granulated sugar to a bowl. Toss the ingredients together until combined then set aside.
For the Branzino Curry:
- Heat a pan over medium heat. Add in a ½ tablespoon of the shallot frying oil. Then add in the garlic and ginger then saute until fragrant, about 1 minute. Mix in the green curry paste and cook for another minute. Pour in the coconut milk. Bring the curry to a bubble then reduce the heat to medium low so that it is gently simmering. Simmer for 10 minutes.
- In the meantime, heat a separate large pan over medium high heat. Pour in 1 tablespoon of the shallot frying oil. Season the branzino filets with salt and black pepper. Add the branzino into the pan and sear for 2-3 minutes on each side until fully cooked.
- When the curry has simmered for 10 minutes, mix in the fish sauce, granulated sugar, and lime juice. Pour the curry into the serving dish. Nestle the branzino filets into the curry. Top with the corn salad and crispy shallots. Enjoy!
