Red Curry Sauce 100g
Green Beans 10g
Fish Sauce 2g
Coconut Milk 150g
Olive Oil 20g
Salt and Pepper
- Dice the potatoes and cook, season the black cod with pepper and salt, fry on both sides in olive oil
- Dilute the red curry paste with water, bring to the boil, add the potatoes and mushrooms.
- Add the coconut milk to reduce the curry broth and add the fried black cod to the curry.
Wild seafood is one of Alaska’s most precious resources and our state goes to great lengths to ensure its continued abundance. From fishermen and processors to scientists and law enforcement officials, sustainability is not only crucial to our livelihood, but a deeply-ingrained tradition. Together Alaska’s five sustainability pillars tell the story of the important work Alaska does to ensure that sustainable Alaska seafood lands on your plate.