Lisa has made a delicate pan-fried tilapia in a red curry sauce. The sauce was made by tempering some a garlic ginger paste and some dry ground spices. The spices included ground chili pepper, cayenne pepper, tumeric, cumin, and coriander. The pan was de-glazed with a dab of water and then coconut milk was added to the pan and simmered until reduced by half. (Lisa will post the complete recipe on Thursday) We paired with yet another riesling, a Firestone Vineyard 2008. This wine has a yellow-green colour with apple and floral aromas, and a medium body. There is a bit of acidity and some ripe apple flavours and a relaxed finish.
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