Chu Chee Fish

4 (6-ounce) salmon fillets

3/4 cup rice flour

1/4 cup vegetable oil

1 tablespoon red Thai curry paste

1 can (14.5 ounces) coconut milk

1 tablespoon fish sauce

2 tablespoons brown sugar, or to taste

Sliced green onions, for garnish

Salt and pepper, to taste

Season fish with salt and pepper and dredge in rice flour. 

In a large skillet on medium-high, heat oil. Place fillets rounded side down in pan and reduce heat to medium. Cook, turning once, until golden brown and cooked through, about 8 minutes total. Transfer fish to a plate. 

Add curry paste to pan and break up with a wooden spoon. Cook until paste starts to release its oil, about 2 minutes. Whisk in coconut milk and fish sauce. Let simmer until slightly thickened, about 7 minutes. Whisk in sugar to taste (start with 1 tablespoon and see what you think). Season with salt to taste. Spoon sauce onto a plate, then lay a fillet on top of it. Top with green onions and serve.