Stopped in Japan on the Way to My Thailand Dream

My father-in-law gives some of the best gifts ever!  My husband got a box of frozen steaks and fish for his birthday, and it's a veritable culinary wonderland in our deep freezer for that very reason.  Hmm...  Should we have mahi-mahi or t-bones?  Oh, decisions decisions.  I hope my life is eternally cursed with tough choices such as these.

Ooh, hold it for second.  My friend Margaret suggested (after my prodding for requests) that I should make something of the Thai persuasion, and she's vegan.  Aren't you sometimes irritated by those who ask for advice and then soundly ignore it?  I don't want to be one of those people.  But-but!  I want some of that exciting fish!  There must be a way...  Of course.  I'll 1970's like karate chop my way through a fine history of assorted Asian (et. al.) cuisines & eat the destruction that lies in the wake!

Grilled Halibut with Thai Peanut Sauce over Ramen w/ Grilled Asparagus + One More Sauce After That

Peanut Sauce Ingredients:

1 C of Coconut Milk (not the sweetened kind)
1 tbs or less (or more if you're wild and crazy) of Thai chili paste
1/4 C of natural peanut butter (if you use regular, it'll just be a little sweeter)
1/4 ts of salt
ground pepper

Whisk together, bring to a boil, and remove from heat.

Add to cooked Ramen noodles (preferably, about 6 oz. uncooked of the real kind and not the $.19 kind that the college kids survive on.  Of course, those'll work just fine, too.  But, for the love of all that is holy, skip the spice packet.)

Grill or pan fry the fish (brushed with olive oil and moderately seasoned with salt and pepper) for about 3-4 minutes a side over medium-high heat.  It should be firm-ish but not hard when you give it a good poke with your finger before removing it from the heat.

One More Sauce:

1/2 C of chopped cilantro
juice from a lemon
2 tbs of sesame oil
1/4 C of olive oil

Blend with an immersion blender, a food processor, mixer, or super vigorous whisking.

Grill asparagus for 5-8 minutes (thin asparagus spears cook quicker than fat asparagus spears).

Toss it on a plate (use second sauce on the fish to foil the heavier noodles) and serve with Cambodian beer.

Cổ vũ!  Prost, cheers, chok dee & all that.