The guys lost their first game on Friday to the Anchorage Hershey Squirts, but after all they hadn't played together as a team in a year and some of the guys hadn't been on the ice since last year's Rainforest. John did score one of their only two goals though, and I may be biased, but it a beautiful shot! The second game against Dawson City Gold Diggers was much better and Saturday morning's game against Watson Lake Silvertips was even better still. By winning their second two games, they secured a spot in the championship game on Sunday morning. The good news about Sunday's game is that Anchorage only scored two goals against the Aces, and improvement over Friday's four. Unfortunately, Juneau couldn't seem to find the net at all. Oh well, gives those old guys something to work for next year.
On Saturday night we went to the banquet for the tournament. Its generally a huge hit for the out of town players because of the seafood feast. The Petersburg guys usually brings up a team and a couple coolers full of shrimp. One of John's teammates is a commercial crabber and he provides a couple boxes of king crab. The rest of us Juneau folks are asked to bring something to contribute to the potluck. Last year was sort of slim pickins when it came to food, so this year we were instructed to "forget the roasted chicken and make a turkey." A few weeks back I made green curry halibut and John decided that it would make a perfect contribution to the banquet. So Saturday I made a huge pot and before the end of the party, it was all gone. It's embarassingly easy to make, but super yummy so I thought I would share the recipe.
Did I mention that it basically the recipe off the back of the curry paste jar? Does that really matter??
Green Curry Halibut
In a large saute pan or wok, heat just enough olive oil to saute 1 tbsp of minced garlic and 1/2 to 1 tbsp of green curry paste. This stuff is hot, so start slowly - you can add more curry paste as you go.
Add one can (well shaken) coconut milk. Make certain it is not sweetened! I also recommend the light version mostly because it has fewer solids.
Simmer for about 5 minutes so the curry can infuse the milk.
Add 3 tbsp fish sauce (smells and sounds gross, but it is a must have ingredient), 2 tbsp brown sugar and 1/3 cup chicken broth.
I also grate about 1 tbsp of fresh ginger (which I keep in the freezer because it grates on the microplane grater much easier when its frozen) and add about a 1tbsp of minced lemongrass (sold minced in a little tube, but you can also buy a stalk, cut it into 1 inch chunks, then crush them a little before adding them. If you add stalks, be sure to either remove them or warn your diners).
Here's where you can get creative. This time I added a can of bamboo shoots and a can of sliced water chestnuts, about a pound of chunked halibut meat and a couple cups of little frozen, peeled but uncooked shrimp. You could also add snap peas, mushrooms, edamame, just about anything.
Finish by adding 1/4 cup of chopped fresh cilantro or basil, a couple chopped scallions, maybe squeeze a fresh lime on top and simmer for just a few minutes until the fish is cooked through.
I like to serve this with rice to help cut the heat and soak up all the tasty juices.
If you don't have halibut, you can use just about any white fish, scallops or even chicken.
If you try it, let me know what you think. If you have recipes to share, that would be cool too, as long as I can post them for all to enjoy.
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