Club House for Chefs

Lingcod with Bok Choy, King Oyster Mushroom in a Spicy Green Coconut Curry Sauce


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Curry Sauce
Vegetable oil 4 tbsp
Stalk lemongrass, roughly chop 1/2
Cilantro stems 1/2 bunch
Shallots, thinly sliced 2
Garlic cloves, thinly sliced 2
Small knob ginger, thinly sliced 1
Lime leaves 2
White sugar 5 tbsp
Juice of 2 limes
Chicken stock 5 cups
Thai Kitchen Green Curry Paste 1 cup
Fish sauce 4 tbsp
Thai chili- deseeded 2
Thai Kitchen Coconut Milk 5
Pickled Carrot and Daikon
Carrots, peeled, julienne 2
Daikon radish, peeled, julienne 1/2 lb
Plus 4 teaspoons of Sugar 1 cup
Salt 2 tsp
White vinegar 2 1/2 cups
Warm water (or enough to dissolve the sugar) 2 cups
Lingcod
Vegetable oil 6 tbsp
6oz piece Lingcod fillets 4
Salt and Black pepper to taste
King oyster mushroom, cut in half 1/2 lb
Unsalted butter 2 tbsp
Bok choy, cut in half and washed 1 lb
Cooked rice 4 cups
Thai basil leaves 8
Cilantro 1/2 bunch
Leaves, mint 8
Crispy shallots 1/2 cup

Instructions

For the Curry Sauce: Heat oil on medium heat, add lemon grass, shallots, garlic, cilantro stems, ginger, Thai chili and cook for about 5-7 minutes. Then add green curry paste and cook out for another 5 minutes. Add chicken stock, fish sauce, coconut milk, sugar, lime juice. Bring to a simmer for 30-35 minutes. Strain the liquid set aside.

This recipe was created for Club House for Chefs by: Chef Trevor Bird

For the Pickled Carrot and Daikon: In a large mixing bowl, mix water, sugar, vinegar and salt until everything is dissolved. Place carrots and daikon into a jar or a container and fill with the liquid until jar is full. Place in the fridge overnight or if short on time 3 hours.

For the Lingcod: Preheat oven to 400F. Using a medium saucepan, heat 2 tbsp vegetable oil. Season your fish with salt and pepper both side and place the fish on the hot pan. Once the fish gets a nice golden colour turn the fist over and place in over for 7-8 minutes. Until firm to the touch. Heat medium saucepan with 2 tbsp vegetable oil, season your mushrooms with salt and pepper and place in pan cut side down. Cook for about 6 minutes add more oil as needed as mushroom tend to soak up oil. Finish off with 2 tbsp butter and set aside. Clean the pan and put back on heat. Add 2 tbsp vegetable oil and add your bok choy cut side down. Season with salt and pepper and add 2 cups of water. Place a lid on top of the pan to create steam. Reduce the heat down to a medium low and cook for 4-5 minutes. Once the water is evaporated. Add your mushrooms back in to reheat. Add your green curry sauce and bring to a simmer. Check seasoning. Place your rice in a bowl, add your vegetables and sauce. Place fish on top and garnish with pickled vegetables, thai basil, cilantro leaves, mint and crispy shallots



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