Green Curry Trout

Heat oil to 350°F.

Separate mushrooms into small clusters.

Fry until crispy, then drain on paper towels. Salt while hot.

Add 100g of the coconut milk to a saucepan and boil, stirring constantly, until slightly reduced.

Add curry paste and stir until little drops of oil begin to separate from the coconut milk.

Add the rest of the coconut milk and bring to a boil.

Add the palm sugar and continue stirring until sugar fully dissolves. Cut the heat.

Preheat a skillet (any kind is fine, I prefer carbon steel) over medium heat. Add oil and heat until shimmering.

Add fish skin side down. Fry until skin releases from pan (~5 minutes). Flip and fry until flesh is mostly opaque (~5 more minutes).

Rest fish 5 minutes, skin-side up.

Ladle half of the curry onto each of 2 dishes.

Lay the fish skin-side up in the curry.

Scatter the mushrooms around the fish.

Serve alone, or with a side of rice.