FLATHEAD WITH CURRY SAUCE

---

PREP TIME 10-20 minutes
COOK TIME 15-25 minutes
SERVES 4

INGREDIENTS

1 shallot, roughly chopped 

6 garlic cloves, roughly chopped 

4cm knob of ginger, roughly chopped 

3 cayenne chillies, roughly chopped 

3 tbsp lemongrass paste 

1 tsp turmeric 

1½ cups coconut cream 

1 tsp shrimp paste 

2 tbsp fish sauce 

1 tsp each ground cumin and coriander seeds 

Juice of 2 limes 

1½ cups fish stock 

1 tbsp palm sugar 

1 whole flathead, head and collar removed, gutted, tail trimmed off 

METHOD

Step 1

In a food processor, combine the chillies, shallot, garlic, ginger, lemongrass, cumin, coriander, and shrimp paste. Blend for about 30 seconds to a minute until it forms a paste. 

Step 2 

Cook the curry paste for 3-5 minutes until aromatic. Then, add the coconut cream, fish stock, fish sauce, lime juice, and curry leaves. Simmer until the sauce thickens. Strain the sauce to remove any large pieces, return it to a saucepan, and cook further, stirring in the palm sugar to balance the flavours. 

Step 3 

Prepare the flathead by trimming off the spines along the back and belly. Sear the fish in a hot pan for 3-4 minutes until golden, then transfer to an oven preheated to 180°C for about 6 minutes to finish cooking. 

Step 4 

To serve, place the flathead on a plate with a side of rice if you like. Serve the curry sauce in a jug, ready to pour over the fish for the final touch. Enjoy!