Pan-Seared Sturgeon with Thai Red Curry Recipe

Name: Pan-Seared Sturgeon with Thai Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1/2 small yellow onion, minced; 1 tablespoon minced fresh ginger; 2 cloves garlic, minced; 1 1/2 teaspoons Thai red curry paste; 1 cup chicken stock (page 190); 3-inch piece of fresh lemongrass, halved lengthwise and smacked with the side of a chefs knife; 1 kaffir lime leaf, thawed if frozen, torn in half; 1 cup canned coconut milk (shake can well before opening); 1 teaspoon Asian fish sauce; 1/2 teaspoon sugar; 4 (5-ounce) skinless sturgeon or halibut fillets; Kosher salt; Freshly ground white pepper; 1/2 cup peeled, seeded, and diced tomato; 2 tablespoons minced Thai basil

Servings: persons

4 tablespoons vegetable oil
1/2 small yellow onion, minced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 1/2 teaspoons Thai red curry paste
1 cup chicken stock (page 190)
3-inch piece of fresh lemongrass, halved lengthwise and smacked with the side of a chefs knife
1 kaffir lime leaf, thawed if frozen, torn in half
1 cup canned coconut milk (shake can well before opening)
1 teaspoon Asian fish sauce
1/2 teaspoon sugar
4 (5-ounce) skinless sturgeon or halibut fillets
Kosher salt
Freshly ground white pepper
1/2 cup peeled, seeded, and diced tomato
2 tablespoons minced Thai basil

1
Heat 2 tablespoons of the oil in a 3-quart saucepan over moderate heat.
2
Add the onion, ginger, and garlic and saute for about 5 minutes to soften the onion.
3
Add the curry paste and break it up with the back of a wooden spoon.
4
Cook, stirring, for about 2 minutes to incorporate the paste.
5
Stir in the chicken stock, lemongrass, and lime leaf.
6
Simmer until the stock is reduced by half.
7
Add the coconut milk, fish sauce, and sugar.
8
Whisk to blend, then simmer gently until the mixture has reduced to a sauce consistency, about 2 minutes.
9
Pass the sauce through a fine sieve into a small saucepan.
10
You should have about 1 cup.
11
Season the fish on both sides with salt and white pepper.
12
Put the remaining 2 tablespoons vegetable oil in a large nonstick skillet and set over high heat.
13
When the oil is hot, add the fish, skinned side up.
14
Sear until nicely browned, about 5 minutes, then turn and cook until the fish just flakes, about 3 minutes longer.
15
While the fish cooks, gently reheat the sauce.
16
Just before serving, stir in the tomato and basil.
17
To serve, divide the sauce among 4 dinner plates.
18
Top with the sturgeon.
19
Serve immediately.
20
Enjoy with Cakebread Cellars Anderson Valley Pinot Noir or another full-bodied, concentrated Pinot Noir.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1/2 small yellow onion, minced, 1 tablespoon minced fresh ginger, 2 cloves garlic, minced, and more.

Yes, Pan-Seared Sturgeon with Thai Red Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Seared Sturgeon with Thai Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions