Originally Posted by Mylegsbig
Rice wine vinegar
Thai Red Curry Paste
If it were me I would use lime versus lemon only because with the rice wine vinegar, soy sauce, Thai ingredients lime is a natural. For some reason I also want to throw in a TBS or two of chopped, fresh cilantro (also another natural with these ingredients).
This is going to be a VERY thin sauce. I'd be tempted to saute the fish until almost done and remove from the pan. Add the shallots and caramelize. Add other ingredients:
2 TBS rice wine vinegar
2 TBS soy sauce
1/4 tsp (or to taste) red curry paste
1 TBS oj (orange juice concentrate would REALLY be the ticket)
1 tsp - 1 TBS lime juice (depending on taste)
1 garlic clove, finely minced
1 large shallot, chopped
Mix everything and taste - adjust accordingly. Replace fish in pan, spoon juices over fish and bake briefly in a 375 degree oven for about 10 minutes.
These are just my thoughts.
I keep frozen lemongrass in my freezer and even a tsp. of this would be nice. All of this placed on a small mound of fresh bean sprouts - YUM. I think I have a dinner plan for next Sunday - thanks!