- 3 tablespoons Thai red curry paste
- 1/4 cup seasoned rice vinegar (or unseasoned rice vinegar plus 1/4 teaspoon sugar)
- 2 tablespoons vegetable oil
- 2 tablespoons minced fresh cilantro
- 1 tablespoons Asian fish sauce such as nuoc nam
- 1 1/2 teaspoons fresh lime juice
- 3 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 1/2 teaspoons Asian fish sauce such as nuoc nam
- 1 1/2 teaspoon minced lemongrass
- 1 pound jicama, peeled
- Coarse kosher salt and freshly ground pepper
- 1 1/2 cups arugula, preferably wild or baby arugula
- 1 1/2 tablespoons vegetable oil
- 4, 6-ounce sturgeon fillets
Spoon the curry paste into a small bowl. Mix in the vinegar and then the oil, cilantro, fish sauce and lime juice.
Combine the lime juice, sugar, fish sauce and lemongrass in a small bowl and mix. Cut the jicama in half, cut crosswise into thin slices, then stack a few slices and cut into thin strips. Repeat with the remaining jicama and transfer to a large bowl. Add the lime mixture and toss to coat. Season to taste with salt and pepper. Mix in the arugula.
Preheat the oven to 400º F. Heat 1 1/2 tablespoons vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Sprinkle the sturgeon with salt and pepper on both sides. Add to the skillet and cook until brown, about 3 minutes each side. Transfer the skillet to the oven and roast until the fish is cooked through, about 8 minutes. It will feel springy to the touch and be opaque in the center when cut with a small sharp knife.
Place one fish fillet on each of 4 plates. Spoon the sauce over. Arrange the slaw alongside and serve.
Visit SeafoodWatch.com for recommended fish sources