Grilled Yellowtail Green Curry Sauce
Yellowtail is one of our delicious local treats, caught all over Southern California and Baja California. This particular preparation is done with Thai style ingredients that are readily available at most Asian markets and increasingly at your local supermarket.
- 4-6 6-ounce pieces of yellowtail fillet
- 1 Small can coconut milk (unsweetened)
- 3 Tbsp. green curry paste
- 1 Tbsp. minced ginger
- 1 Tbsp. minced garlic
- Juice from 2-3 Limes
- Thai fish sauce or Soy Sauce
- 1-2 Green papayas (make sure it is a green papaya, very different form the ripe sweet papaya we are mostly used to. The green papaya is not sweet and crispy like a cucumber)
- 1 Red bell pepper cut into thin julienne strips
- 2 Roma tomatos seeded and cut into thin julienne strips
- ½ cup cilantro leaves
- ¼ cup julienned mint leaves
- ¼ cup julienned basil leaves
- Chopped roasted peanuts
- ¼ cup rice wine vinegar
- 3 Tbsp. lime juice
- 3 Tbsp. sugar
- ¼ cup Canola Oil
For the sauce:
In a saucepan sauté the garlic and ginger until transparent, but not browned then add the curry paste and sauté for 2-3 minutes. After that add the coconut milk and simmer until reduced to the point that it coats the back of a spoon, then add limejuice and a few drops of fish sauce for saltiness (if fish sauce is not to your liking then you can use soy sauce).
For the Slaw:
Peel and cut the papaya in half and scoop out seeds from each side. Cut the papaya into thin strips on a mandolin and then combine with the tomato, bell pepper and herbs. For the dressing combine the sugar, rice wine vinegar, lime juice and a few drops of fish sauce and whisk in canola oil. Pour over vegetables and let sit for about twenty minutes before serving.
For the Fish:
Season the fish with salt and pepper and brush with olive oil. Grill the fish over a hot grill for about two minutes per side depending on thickness of fillet. The fish is done when it is firm to the touch, but not rock hard.
Place the fish on a plate and ladle sauce over the top and serve with the slaw sprinkled with roasted peanuts.