Thai-style Halibut and Oak That’s Twisted
The other night I was feeling rather fancy. That, coupled with the fact I’ve been craving white wine lately and needed to drink the 2005 Twisted Oak Viognier that El Jefe sent me for review ages ago, led to a damn fine meal. To make use of some of the goodies I bought on my road trip, I steamed the artichoke while preparing the rest of the meal and pouring myself a glass of wine. And what a tasty treat that was. On the nose, I picked up peaches and pears, with delicate floral notes, most notably gardenia. Taste followed through nicely. For a brief moment, I was tricked into thinking it was slightly sweet, until I realized the flavors brought me back to my grandmother’s homemade peach ice cream on a hot summer day. The finish was round and smooth, with an unexpected dash of spice–making it a perfect pairing for fish swimming in cream sauce with its own curry kick.
Recipe for Thai-style halibut with coconut sauce
First step: Remove skin from fish–this particular halibut was defrosted from my freezer, though it was caught in Alaska, then immediately given a flash freeze. Meanwhile, sautee 1 large shallot in a bit of oil for 4-5 minutes, then stir in a couple teaspoons curry powder. After 30 seconds, add 1 cup of chicken stock, 1/2 cup coconut milk, and salt. Stir. Once it’s reduced some, put in the lightly salted fish, gently covering with sauce. Cook until it flakes easily ~6-7 minutes. Then add a few chopped green onions. (Cilantro and lime juice if you choose) Serve over egg noodles or rice. I grated some fresh coconut over the top, since I ended up using canned milk, as the fresh stuff didn’t have enough flavor.
2005 Twisted Oak Viognier, Viognier food pairing, wine with Thai cuisine
April 9th, 2007 at 1:44 pm
i just read this article while eating my own thai food i had for lunch… just saying…
April 9th, 2007 at 2:44 pm
OOOooooh I wanna make that. Ok, now the heck goes with Gammay? I am jet lagged, its almost 4pm and I’m ready for bed.
April 11th, 2007 at 9:05 pm
Sounds like a great pairing! I just wish I could handle the smell of fresh coconut…! thanks!!! - j