Crispy Pacific Halibut with Thai Red Curry and Coconut Rice

1. Pat halibut fillets dry with a clean kitchen towel or paper towel and season with salt. Set up three dishes for a dredging station: Place about 1/2 cup of flour in one, place beaten egg in another, and place breadcrumbs in the last dish. Dip each fillet into flour, then egg, and finally breadcrumbs to evenly coat. Set breaded fillets in fridge until ready to fry.

2. For curry paste, in a small saucepan over medium heat add curry paste and 1 tablespoon brown sugar. Mix with a spatula and whisk in ½ cup coconut milk until combined. Let it simmer for 2 minutes, then remove from heat and add in cilantro, lime juice, and salt to taste. Set aside.

3. For the rice, in a small saucepan bring remaining ½ cup coconut milk, remaining tablespoon brown sugar and salt to a simmer. Add in jasmine rice and stir until combined. Set aside.

4. Heat a medium pan with vegetable oil over medium-high heat. Once sizzling hot, carefully add breaded fillets and cook on each side until golden brown, about 4 minutes per side. Pacific halibut is cooked through to medium doneness when thickest part registers at 130F on an instant-read thermometer, or when fillets flake easily with a fork.

5. To plate, divide coconut rice into two bowls and top with crispy fish and half of curry sauce. Garnish generously with cilantro and serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.