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Summer Branzino Curry

Branzino filets nestled in a green curry sauce, topped with a fresh corn salad and crispy shallots!
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Olivia Lam

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!