I like to use sockeye on this or fish I caught in the ocean like coho preferably summer/late summer. In a cast iron skillet with some good oil i sear the fillet at ripping hot heat meat side down for about three minutes. Then flip and sear on skin side for maybe one
minute or so that is it. Then set aside to cool , then build my sauce, then when fish is cooked remove skin, and cook my Thai coconut rice or stir fried rice noodles with naan bread. I also usually use sataki mushrooms and baby bok choy in my sauce,and some Thai chili for heat,then add fish back to sauce and poach fish just for a minute or two as not to over cook.Do not skip the lime at the end. Adjust ratios to portions and servings of number of guests. Enjoy!


https://www.halfbakedharvest.com/saucy-30-minute-thai-basil-salmon-curry/