Instructions: Season fish with salt and pepper. Heat oil in a large skillet and add fish. Lightly brown fish on one side. Flip fish over and cook for 1 minute.

Add onion, garlic, fish sauce and soy sauce. Cook for 2 to 3 minutes more. Add coconut milk and ginger. Remove fish when just cooked and keep warm.

Stir in curry paste, lime juice, brown sugar and green onion. Heat to a boil. Taste the sauce. If you want it hotter, add a little more curry paste.

To serve, arrange fish on plates and spoon sauce over.

This recipe yields 4 servings.

Comments: If you are not a big fan of the standard Indian yellow curry powders, Im with you. A little goes a long way and, for me, I can take it only a few times a year.

Asian curry pastes are a whole different ballgame. There are yellow, red and green curry pastes. You will find them in the Asian section of your market. If not, try an Asian market. What, no Asian markets in your town? Try the internet. You can get anything, and I mean anything, on the net.

Asian curry pastes are aromatic and spicy. When balanced with the sweetness and body of coconut milk, the pastes mellow out and dont overpower the fish. Coconut milk is in the Asian section of your market also. Dont get the really sweet stuff used for making pina coladas.

If you like your food hot and spicy, use a little more of the paste. Add a little at a time and give the paste some time to warm up before adding more.

This recipe is great with just about any fish. I prepare it most often with albacore, dorado and yellowtail. Its great with steamed rice and sauteed vegetables.

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