Modified from: Ken Fry, Outdoor Skill Specialist, Ohio Department of Natural Resources recipe.
Yield: 4-6 Servings
Ingredients:
- 1 can unsweetened coconut milk
- 2 slices fresh ginger, cut into 1/8-inch
- 2 star anise, whole (or ½ tsp anise seed)
- 2 tbsp. red curry paste
- 1 tbsp. brown sugar
- 1/2 cup carrots, sliced
- 1 can chestnuts, sliced
- 1/2 cup zucchini, diced
- 1/2 cup green beans
- 1/2 cup assorted colors sweet peppers, diced
- Fresh or dried red chilies (optional)
- 2 tbsp. fish sauce
- Handful Thai basil, roughly chopped
- 1 lb. skinless panfish fillets (such as bluegill, crappie or perch)
- 1 tsp. five spice seasoning
- Olive oil spray
Directions:
- In a saucepan, add the coconut milk, ginger and star anise. Bring to a boil over medium heat. Once boiling, immediately reduce to a simmer for 5 minutes.
- Remove ginger slices and star anise from saucepan and discard. Add curry paste and brown sugar. Whisk to incorporate.
- Add carrots and cook for five minutes. Add remaining vegetables (including the red chilies, if using). Cook long enough that vegetables are no longer raw, but they are still crunchy.
- Add fish sauce and Thai basil.
- Place a grill mat on the grill and heat on medium heat. (Note: A flat top grill can be used in place of grill and grill mat, or you can bake in oven for 8 minutes at 400°F on a cookie sheet lined with parchment paper.)
- Season panfish fillets with five spice seasoning.
- Spray grill mat with a light coat of olive oil spray. Place panfish fillets on grill mat.
- Cook 2-3 minutes per side. Break the cooked panfish fillets into bite-size pieces and add to Thai curry and vegetables.
