Almond Coconut Crusted Halibut with Massaman Basil Curry Sauce
Yield: 2 Servings
Almond Coconut Crusted Halibut with Massaman Basil Curry Sauce
Prep time: 1 HourCook time: 10 MinTotal time: 1 H & 10 M
Ingredients
Coconut Basil Curry Sauce
- 1/4 cup Yellow Onion, diced
- 1 TB Massaman Curry Paste
- 2 Garlic Cloves, grated
- 1/2 inch knob Ginger, grated
- 1 - 14oz can Coconut Milk
- 1 TB Granulated Sugar
- 1/2 Lime, zested and juiced
- 1/2 TB Fish Sauce
- 1/4 cup chopped Basil
- Kosher salt
- Avocado oil
Mango Topping
- 1 Mango, diced
- 1 Red Bell Pepper, diced
- 1 Jalapeño, diced
- 1/2 Lime, juiced
- Kosher Salt
- Granulated Sugar
Coconut Almond Crusted Halibut
- 1 pound Halibut, skinned removed and cut into 4 oz portions
- 1/2 cup Unsweetened Coconut Flakes
- 1/2 cup Almonds
- 1/2 cup Panko Breadcrumbs
- 1 Egg White, whisked
- Avocado oil
- Kosher Salt
Instructions
Coconut Basil Curry Sauce
- In a small saucepan, bring avocado oil to medium heat.
- Sauté onion for a couple minutes then add in garlic and ginger.
- After another minute add in the curry paste and let that caramelize for a minute.
- Whisk in coconut milk and bring to a simmer on low heat for 10 minutes uncovered.
- After 10 minutes, add in lime, fish sauce, sugar and basil.
- Simmer for another minute then season with kosher salt to taste.
Mango Topping
- Combine all ingredients together and season with kosher salt and sugar to taste.
Halibut and Serving
- Pulse almonds in a food processor until mostly ground.
- Add in coconut and Panko and pulse a couple more times.
- Season halibut with kosher salt, then dip into the egg white and coat the fish all over with the almond coconut breading.
- Bring a pan with about an inch of avocado oil to 350F.
- Pan fry the fish for about 3 minutes per side, or until the internal temperature reaches 135F.
- Serve halibut with curry sauce, mango topping, and steamed jasmine rice.
