Coconut-miso fish curry

Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

General

Source: NYT

Ingredients

• 2 tablespoons safflower or canola oil
• 1 medium red onion, halved and sliced ½-inch thick (about 2 cups)
• 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
• 3 garlic cloves, thinly sliced
• salt and black pepper
• ¼c up white miso
• ½ cup unsweetened, full-fat canned coconut milk
• 1(1½-pound) salmon fillet, cut into 2-inch pieces
• 5ounces baby spinach (about 5 packed cups)
• 1tablespoon fresh lime juice, plus lime wedges for serving
• Steamed rice, such as jasmine or basmati, for serving
• ¼cup chopped fresh basil
• ¼cup chopped fresh cilantro

Procedure

• In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
• Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
• Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.