One of the benefits of working with so many chefs at the Workshop is that the experience sometimes takes us out of our comfort zone. We tend to shy away from spicy foods at the winery, but with this dish, Honolulu chef Alan Wong, who participated in the 1990 Workshop, reminded us that we don’t need to be so cautious. Our wine can happily accompany a dish with Thai flavors if the heat is balanced with a touch of sweetness and citrus and mellowed with coconut milk. We were pleased—and admittedly surprised—at how seamlessly our Anderson Valley Pinot Noir married with Alan’s red-curry sturgeon. Accompany the fish with stir-fried bok choy or spinach and steamed rice to soak up the luscious sauce.

　　

Ingredients

serves 4

　　4 tablespoons vegetable oil

　　1/2 small yellow onion, minced

　　1 tablespoon minced fresh ginger

　　2 cloves garlic, minced

　　1 1/2 teaspoons Thai red curry paste

　　1 cup chicken stock (page 190)

　　3-inch piece of fresh lemongrass, halved lengthwise and smacked with the side of a chef’s knife

　　1 kaffir lime leaf, thawed if frozen, torn in half

　　1 cup canned coconut milk (shake can well before opening)

　　1 teaspoon Asian fish sauce

　　1/2 teaspoon sugar

　　4 (5-ounce) skinless sturgeon or halibut fillets

　　Kosher salt

　　Freshly ground white pepper

　　1/2 cup peeled, seeded, and diced tomato

　　2 tablespoons minced Thai basil

　　

Step 1

Heat 2 tablespoons of the oil in a 3-quart saucepan over moderate heat. Add the onion, ginger, and garlic and sauté for about 5 minutes to soften the onion. Add the curry paste and break it up with the back of a wooden spoon. Cook, stirring, for about 2 minutes to incorporate the paste. Stir in the chicken stock, lemongrass, and lime leaf. Simmer until the stock is reduced by half. Add the coconut milk, fish sauce, and sugar. Whisk to blend, then simmer gently until the mixture has reduced to a sauce consistency, about 2 minutes. Pass the sauce through a fine sieve into a small saucepan. You should have about 1 cup.

　　

Step 2

Season the fish on both sides with salt and white pepper. Put the remaining 2 tablespoons vegetable oil in a large nonstick skillet and set over high heat. When the oil is hot, add the fish, skinned side up. Sear until nicely browned, about 5 minutes, then turn and cook until the fish just flakes, about 3 minutes longer.

　　

Step 3

While the fish cooks, gently reheat the sauce. Just before serving, stir in the tomato and basil.

　　

Step 4

To serve, divide the sauce among 4 dinner plates. Top with the sturgeon. Serve immediately.

　　

Step 5

Enjoy with Cakebread Cellars Anderson Valley Pinot Noir or another full-bodied, concentrated Pinot Noir.

　　The Cakebread Cellars American Harvest Cookbook