When I prepare fish with the MSC blue label, I know that enough fish is left in the ocean and marine habitats are not suffering irreversible damage, so that the fish population and ecosystems can remain productive and healthy.
When shopping for your ingredients, look for seafood with the MSC blue label , to ensure you are helping to protect the ocean environment for future generations.
Prep time
15 mins
Cooking Time
20 mins
Serves
4
Ingredients
400 g MSC-certified pollock
100 g MSC-certified cold-water shrimp
100 g red onion
125 g mung beans
125 g bamboo sprouts
100 g soybeans
100 g vegetable strips (carrots, celery, leek)
1 litre coconut milk
1/2 tsp curry powder
1/2 tsp curry paste (red or yellow)
1 tsp cornflour to thicken
100 g MSC-certified cold-water shrimp
100 g red onion
125 g mung beans
125 g bamboo sprouts
100 g soybeans
100 g vegetable strips (carrots, celery, leek)
1 litre coconut milk
1/2 tsp curry powder
1/2 tsp curry paste (red or yellow)
1 tsp cornflour to thicken
Method
- Prepare the pollock: Pat the MSC certified pollock fillet dry, remove any bones, and cut into large cubes.
- Fry the vegetables: Heat some fat in a pan and fry the vegetables until softened and fragrant.
- Add the curry spices: Sprinkle the vegetables with curry powder, add the curry paste, and toss briefly to combine.
- Add the coconut milk: Pour in the coconut milk and bring the mixture to a boil, stirring occasionally.
- Cook the fish and shrimp: Add the raw fish cubes and coldwater shrimp to the pan. Let them cook in the hot sauce.
- Season and thicken: Season with salt to taste, and if the sauce is too thin, thicken it with a little cornflour mixed with water.
- Serve and enjoy!
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