FISH CURRY

---

PREP TIME 30 minutes
COOK TIME 120 minutes
SERVES 6

INGREDIENTS

3 rainbow trouts (600 gm each), filleted, bones reserved

100 gm tomato, seeds removed, diced

500 ml (2 cups) fish stock

400 gm can coconut cream

2½ tbsp fish sauce

2 tbsp lime juice

Extra-virgin olive oil, for drizzling

steamed greens, to serve

Curry paste

3 golden shallots

5 garlic cloves

4 long red chillies, seeds removed

1 teaspoon ground turmeric

30 gm (5cm piece) ginger

80 ml (1 cup) grapeseed oil

6 curry leaves

½ tsp each fennel and coriander seeds

3 tsp shrimp paste

1 lemon grass, trimmed, cut into thirds

METHOD

Step 1 

Preheat the oven to 200°C (fan-forced).

Step 2

To make the curry paste, blend together the shallots, garlic, chilli, turmeric, ginger, fennel seeds, coriander seeds, shrimp paste, and lemongrass. In a pot over medium heat, add the blended paste and curry leaves, cooking until fragrant.

Step 3

Add the fish stock and coconut cream to the mixture and heat until it comes to a simmer. Reduce the heat to low and stir until the sauce thickens. Stir in the fish sauce and sugar, seasoning to taste. Set aside to cool slightly, then blend until smooth. Strain the sauce through a fine sieve and keep it warm until the fish is ready.

Step 4

Line a large baking tray with baking paper and lay the fish on the tray, skin-side up, with a little oil. Bake until just cooked through. While the fish is cooking, steam your choice of green vegetables.

Step 5

To serve, place each piece of fish in a bowl, spoon the curry sauce over the top, and serve with the steamed vegetables on the side.