-
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.
