Thai Curry Thin White Fleshed Fish Fillets

We prefer to build our own curry blend, getting the heat just right—that is, sizzling.

Unsalted butter for greasing the pan

Four 4- to 6-ounce thin white-fleshed fish fillets

1⁄2 cup dry white wine or dry vermouth

4 garlic cloves, quartered

1 lemongrass stalk, cut into 4-inch segments, each bruised with the bottom of a heavy pot or the flat side of a meat mallet

One 4-inch cinnamon stick

3⁄4 cup regular or low-fat coconut milk

2 tablespoons fish sauce

3 small green Thai chiles, seeded and fi nely minced

1 medium shallot, sliced into thin rings

1 tablespoon minced peeled fresh ginger

1 teaspoon coriander seeds

1 teaspoon finely grated lime zest

1⁄2 teaspoon salt

2 tablespoons shredded basil leaves

• Position the rack in the center of the oven and preheat the oven to 400 F. Lightly butter a 13 × 9-inch baking pan. Lay the fi llets in the pan, overlapping as necessary.
• Bring the wine or vermouth, garlic, lemongrass, and cinnamon stick to a simmer in a small saucepan set over high heat.
• Pour the sauce over the fillets, cover the pan with aluminum foil, and bake until the thin parts of the fish flake when gently scraped with a fork, about 12 minutes.
• Carefully remove the fillets from the pan and transfer them to four serving plates. Tent with foil to keep warm, if desired.
• Pour the contents of the baking pan into a large saucepan set over medium-high heat. Stir in the coconut milk and fish sauce, then stir in the chiles, shallot, ginger, coriander seeds, and zest. Bring to a simmer, then cover, reduce the heat to low, and simmer slowly for 3 minutes.
• Strain the coconut mixture into a medium bowl, then spoon over the fish fillets. Season with salt, then sprinkle 1⁄2 tablespoon shredded basil over each fillet

Makes 4 servings