A delicious green fish curry to brighten up your summer festivities. Serve alone or as a leafy side to your favourite meals.
Ingredients
- 1 Tbsp oil
- 1 onion, finely diced
- 1 thumb-sized piece of ginger, peeled and minced/finely grated
- 2 cloves of garlic, finely chopped
- 2 Tbsp green curry paste
- 1-2 cups of fish stock
- 1 can coconut cream
- 1 can coconut milk
- 4 kaffir lime leaves
- ½ disc of palm sugar, pounded up in pestle and mortar
- (or 2 Tbsp of brown sugar)
- 250g noodles
- 1 head of broccoli, cut into florets
- 1 stem of lemongrass, bashed to release the flavour
- 700g of firm white fish, cut into large chunks
- (monkfish & ling work well)
- fish sauce
- 1 cup frozen peas
- coriander, leaves picked
- 1 kaffir lime leaf, thinly sliced
- 1 lime, cut into wedges
Heat a heavy bottom saucepan to medium-high heat.
Saute onion in oil until translucent.
Add garlic and ginger, fry for a minute.
Add curry paste and fry for another minute, cooking out the paste. If it’s sticking, add a splash more oil.
Once fragrant, about 90 seconds, add half a cup of the fish stock.
Cook out until reduced by half and add another add half a cup of fish stock.
Cook out again and add the coconut milk, coconut cream, lemongrass stem and kaffir lime leaves (all whole), and sugar.
Cook for about 10 minutes to infuse all the flavours.
While cooking, steam the broccoli and cook the noodles as per the packet instructions.
Taste the curry sauce. Add more sugar or fish sauce if needed. If it is too thick add some more fish stock and cook a little more.
Remove the kaffir lime and lemongrass
Add the fish when you are happy with the flavour. Cook for a minute and then add the peas. Once you are happy the fish is cooked (no translucence left), it will probably take 3-5 minutes, remove from the heat.
Serve the curry sauce with the noodles, broccoli and top with coriander, kaffir lime leaf and lime wedges.
Recipe from Harbour Fish/The Macpherson diaries
Photography — Seafood New Zealand
