Fish Red Curry with Eggplant, Corn, Red Peppers

Heat oil in a wok over medium high heat. Peel shallot and thinly slice into rounds. Fry shallots in oil until brown, working in batches. Drain on paper towels and reserve for garnish.

Meanwhile mince garlic. Peel ginger and julienne into matchstick size pieces. Add garlic and ginger to the shallot oil and saute for about two minutes until soft but not brown. Slice eggplant down the middle and cut into 1 inch half circles.

Add eggplant to wok and stir fry for 3-4 minutes tossing often. Add curry paste and stir for another minute. Cut pepper into one inch pieces removing and discarding the stem and seeds. Thinly slice onion. Add red pepper and onion to the wok. Let saute for 2-3 minutes. Mixture will be somewhat dry. Add coconut milk, water, corn, and kaffir lime leaves. Bring the mixture to a simmer.

Meanwhile, cut Pollack into bit sized pieces. Season with salt and pepper. Once the liquid in the wok is simmering, turn down heat to medium. Tuck fish into the coconut milk mixture. Put a lid on the wok and let simmer for 5 minutes until fish is just cooked through. Taste mixture and add additional salt and pepper if necessary.

To serve, ladle curry over bowls of rice. Top with thinly sliced green onions, cilantro leaves, and crispy shallots.