Serve this easy dish over a bed of rice. Substitute any thick white fish you like - striped bass, grouper and black cod are all excellent. I used light coconut milk and it worked beautifully. The sauce can be made up to three days in advance. You can also bake boneless chunks of chicken or shrimp in this sauce. Chicken takes about 20 minutes and shrimp about 8 to 10.
2 tablespoons vegetable oil
4 plum tomatoes, chopped
1 tablespoon Thai red curry paste
1 tablespoon lime juice
1 teaspoon sugar
1 cup coconut milk
2 tablespoons chopped Thai basil
2 tablespoons chopped mint
Salt and freshly ground pepper
675 grams (1 ½ pounds) halibut
Preheat oven to 450 F.
Heat oil in ovenproof wok or skillet over high heat. Add tomatoes and sear until beginning to collapse. Stir in curry paste, lime juice, sugar and coconut milk and bring to boil. Reduce heat to medium-low and simmer until sauce thickens slightly, about 5 to 8 minutes. Stir in half of herbs.
Place fish fillets in skillet, dotting a little sauce over them, and place skillet in oven. Bake for 10 to 15 minutes or until fish is cooked and white juices appear. Garnish with remaining herbs. Serves 4.