Hot and Sour Pineapple Fish Curry | Recipe

Try adding this delicious Hot and Sour Pineapple fish dish to your next event.

Ingredients

• 3 tablespoons virgin coconut oil
• 2 cloves garlic
• 1 tablespoon ginger, finely chopped
• 1 tablespoon coriander roots, roughly chopped
• 1 stalk lemongrass, roughly chopped
• 1-2 long red chilli, roughly chopped
• 1 teaspoon fresh turmeric, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon tamari
• 1 tablespoon rapadura sugar
• 2 tablespoons fish sauce
• 4 potatoes, peeled and chopped
• 1/4 pineapple, peeled and sliced
• 500ml fish or vegetable stock
• 400ml coconut cream
• 2 tablespoons lime juice
• 2 tablespoons extra virgin olive oil
• 4 fillets wild caught reef fish, skin on
• salt and pepper

To serve

• coriander leaves
• toasted coconut
• red chilli, sliced
• steamed rice

Serves: 4

Method

In a food processor, blend coconut oil, garlic, ginger, coriander roots, lemongrass, chilli, fresh turmeric, turmeric powder, garam masala, tamari, rapadura sugar and fish sauce into a smooth paste.

Place a wok over medium-high heat. Add curry paste and sauté until fragrant. Add potatoes and pineapple and cook for a further 3-4 minutes.

Pour over stock and bring to a simmer. Cook for 15 minutes, or until sauce has reduced slightly and potatoes are tender. Remove from heat. Stir through coconut cream and lime juice. Season to taste.

Meanwhile, add olive oil to a large frypan and place over medium heat. Season fish fillets with salt and pepper. Place fish skin side down into pan and cook for 3-4 minutes on each side or until cooked through. Remove from pan and allow to rest.

To serve, ladle curry into a bowl. Place fish on top. Garnish with coriander leaves, toasted coconut and chilli. Serve with steamed rice and wedges of lime.