Summer Branzino Curry

For the Crispy Shallots

• 3/4 cup vegetable oil
• 1 shallot, thinly sliced

For the Corn Salad

• 2 corn cobs
• 1/2 red onion, thinly sliced
• 1 serrano pepper, finely chopped
• 1/3 cup cilantro leaves
• Juice from 1 lime
• 1 tsp fish sauce
• 1/2 tsp granulated sugar

For the Branzino Curry

• 2 garlic cloves, minced (original calls for 1 clove garlic + 1 tsp minced ginger; ginger swapped for extra garlic)
• 2 1/2 tbsp green curry paste
• 1 (13.5 oz) can coconut milk
• 6 branzino filets
• 1 tsp fish sauce
• 1/2 tsp granulated sugar
• Juice from 1/2 a lime

Directions

• Crispy shallots: pour the vegetable oil into a small pan and heat over medium. When hot, add the shallots and lower to medium-low. Cook 5-8 minutes until golden brown and crispy. Strain from the oil onto paper towels to drain. Reserve some of the shallot oil for cooking.
• Corn salad: heat a grill or cast-iron pan over medium-high. Add the corn and cook 3-5 minutes per side until charred all over. Transfer to a plate to cool, then slice the kernels off the cob.
• Add the corn kernels, red onion, serrano, cilantro, lime juice, fish sauce, and sugar to a bowl. Toss to combine and set aside.
• Curry: heat a pan over medium. Add 1/2 tablespoon of the shallot oil, then the garlic and saute until fragrant, about 1 minute. Mix in the green curry paste and cook another minute. Pour in the coconut milk, bring to a bubble, then reduce to medium-low and gently simmer for 10 minutes.
• Meanwhile, heat a large pan over medium-high. Add 1 tablespoon of the shallot oil. Season the branzino filets with salt and pepper, then sear 2-3 minutes per side until fully cooked.
• When the curry has simmered 10 minutes, mix in the fish sauce, sugar, and lime juice. Spoon the curry into bowls, top with the seared branzino, pile on the corn salad, and finish with the crispy shallots.

From Olivia at olives & lamb on Instagram. NOTE: ginger swapped out for extra garlic (household allergy).