FISH WITH A LITTLE YELLOW CURRY PASTE ENJOY DAN:

                     THAI HALIBUT WITH YELLOW CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

4 halibut steaks each about (6oz)

3 scallions cut on the bias in 2-inch pieces

1 thumb-size fresh ginger, shredded

3 cloves garlic, shredded

1 tablespoon yellow curry paste

5 tablespoons cup grape-seed oil, divided

NUMBER 1:

2 tablespoons Dry sherry

2 tablespoons soy sauce

NUMBER 2:

 2 tablespoons cornstarch

1/4-cup water

2 tablespoons soy sauce

2 tablespoons MAE-PLOY sweet chili sauce

3 tablespoons dry sherry

1/2-teaspoon coarse salt

1 teaspoon white sugar

1 cup seafood stock

NUMMBER 3:

2 tablespoons cornstarch

2 tablespoons water

 DIRECTIONS:

1.    In a bowl combine the fish fillets with NUMBER 1, set aside.

2.    Mix NUMBER 2 and set aside.

3.    Drain excess marinade.

4.    In a wok over high-heat add 3 tablespoons of oil until bubbling.

5.    Add fillets and fry on both sides until fish has turned deep brown, 1-2 minutes per-side.

6.    Remove and drain, then place on a serving platter, tent and keep warm.

7.    Heat 2 tablespoon oil until very hot.

8.    Add yellow curry paste until aromatic, then add ginger and garlic and stir-fry for about 1 minute.

9.    Add NUMBER 2 and bring to boil and then add NUMBER 3 to thicken.

10. Stir and pour over fish.

11. Top with scallions and serve with jasmine rice.  ENJOY DAN:    BON-APPETITE: