Appetizer: grilled/fried Fish with Chili and Mushroom Sauce

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Ingredients for 4 servings

2 cups unsweetened coconut milk

2 tbsp red curry paste

1 tbsp fish sauce

2 kaffir lime leaves, deveined

1 tbsp sugar

5 oz mushrooms, thinly sliced

1 lb skin-on, boneless, fillet of salmon or grouper

fresh basil leaves

Strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on high heat for 2 minutes until bubbling.  Add red curry paste and stir to dissolve.  Lower heat to medium-high heat and cook for3  minutes until it has thickened and the oil of coconut milk rises on the top

Add fish sauce, lime leaves and sugar.  Stir and cook for 1 minute.  Add second cup of coconut milk and all the mushrooms.  Stir to blend.  Raise heat to maximum and cook and stir occasionally for 4 to 5 minutes until the oil of the coconut milk rises to the top.  Transfer it to a large bowl.

Grill the salmon or fry the grouper. Transfer it to a serving plate and smother with the warm sauce.  Top it with fresh basil leaves and red pepper strips.  Serve immediately with steamed rice.

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