Low Carb Thai Curry Fish

3 Tbsp red curry paste
1/4 cup rice vinegar
2 Tbsp vegetable oil
2 Tbsp chopped fresh cilantro
1 Tbsp Asian fish sauce
1 1/2 tsp fresh lime juice
4 filets white fish
salt and pepper to taste
oil for frying

Preheat the oven to 400 degrees.
In a small bowl, mix together the red curry paste, vinegar, oil, cilantro, fish sauce, and lime juice; set aside.
Put an oven-proof skillet over medium-high heat, add enough oil to fry fish.
Season the fish filets with salt and pepper to taste, then put in skillet when the oil is hot and cook until fish is browned lightly, then flip and cook until second side is browned; this will take about 3 to 4 minutes per side.
Transfer the skillet to the oven and bake fish until thoroughly cooked and fish is flaky, about 8 to 10 minutes depending on thickness of the fish.
Remove the skillet from the oven, and pour the curry sauce over the fish in the skillet; let sit 1 minute.
Serves 4.