2 lb. Rockfish fillets
1 (14 oz.) can coconut milk (I use Goya)
2-4 tbsp. Panang or Red Thai curry paste, to taste
3 tbsp. olive oil
juice of 2 limes
1 tbsp. whole peppercorns
2 cloves garlic
1-inch ginger, peeled and grated
2 tbsp. plus a pinch of brown sugar
minced cilantro, for garnish
6-8 Kaffir lime leaves (optional)

In a medium saucepan heat coconut milk and stir in brown sugar, ginger, and lime juice. Bring the sauce to just below a boil and reduce heat to simmer for 10 minutes, stirring occasionally.

In a large wok or skillet heat oil until it begins to shimmer. Add lime leaves and peppercorns and cook for 2 minutes. Remove the lime leaves and add curry paste. Stir in paste and cook until very aromatic.

Note: If your paste begins to brown remove from heat immediately.

Lay your fillets in the paste and cook for 2-4 minutes per side, only turning once.

Place each fillet on a plate, next to a ball of prepared jasmine rice, sprinkle a pinch of brown sugar on top of the fish, ladle coconut sauce over and garnish with minced cilantro.

A little grapefruit zest added to your jasmine rice can really liven it up for seafood dishes. Enjoy!

Submitted by: Cory Newton