Wiki Wiki Sandbar Shares Some of Their Spring Seafood Recipes

Coconut Fish Curry (serves 2)
16.9 oz. coconut cream
4 oz. shallot
6 oz. Maesri Red Curry Paste
1 teaspoon brown sugar
13.5 oz. coconut milk
2 teaspoons fish sauce
Fish of choice (cubed)
Roasted eggplant, zucchini, yellow squash or fall squash depending on the season
Thai basil
Mint

Reduce coconut cream by 1/2. Add is the shallot, curry paste and a pinch of salt and stir occasionally until the shallots are translucent and the curry paste has darkened by a couple of shades. Add in the palm sugar and allow to melt fully, stirring occasionally.

Add in coconut milk and curry leaves and bring to a simmer. Remove from heat and add in the fish sauce and Thai basil stems. Transfer to a storage container and allow to cool in the walk in.

Place 4 oz. of curry in a saucepot and add fish in. Bring to a simmer, and once fish is almost cooked, add in your roasted vegetable. Adjust seasoning with lime and salt if needed.  Place rice in the bottom of a bowl and place curry on top, ensuring fish and vegetables are evenly spread out. Garnish with basil, mint and fresh lime.

Ceviche Verde (serves 2)
8 oz. sushi grade local fish of your choosing
2 tbsp. fresh lime juice
1 peeled, pitted, ripe avocado (diced)
3 oz. pitted castelvetrano olives (sliced into rounds)
2 oz. tomatillo (small diced)
1.5 oz. red onion (brunoise)
2 oz. cilantro leaves (finely chopped)
1.5 stemmed + seeded jalapeño (brunoise)
2 tbsp. olive oil
Salt and lime to taste
House fried tortilla chips

Salt the fish fillet and allow it to sit refrigerated for at least 20 minutes to firm up the flesh. Add fish to a mixing bowl and add lime juice and 1 tsp salt, tossing to coat. Marinate for about 30 minutes, tossing occasionally- until the edges of the cubes turn opaque.

Add remaining ingredients to the bowl and adjust seasoning, making sure to add avocado at the very end so as not to smash it. Serve with fried tortilla chips.

Note: certain fish will need to be cut smaller to allow fish to tenderize. For tougher fish, (tilefish, grouper etc.) cut into 1/4″ cubes. For more tender fish, (wahoo, mahi) cut into 1/2″ cubes. Gauge each fish as you go.