Prep time
30 mins
Cooking Time
15 mins
Serves
4
Ingredients
- 1 x 800g box of MSC certified hake medallions or fillets
- 1-2 tbsps. olive or coconut oil
- 3 tbsp. curry paste
- 1 tin coconut cream
- 1/2 cup lime juice
- 1 cup baby corn
- 1 cup sugar snap peas
- 1 cup red pepper, chopped
- 1 cup Petit Pois peas
- 1 tbsp. sweet Indonesian soy sauce
- 1 tbsp. fish sauce
- Handful chopped coriander
- 1 Spring onion, chopped
- Salt to taste
Thai Curry Paste
- 1 tbsp. coriander seeds
- 2 tsp cumin seeds
- 1 tsp black peppercorns
- 6-8 red chillies, dried or fresh
- 3-4 spring onions
- 4 lemon grass stem, chopped
- 2 tbsps. olive oil
- 3-4 garlic cloves
- 1/2 cup fresh coriander
- 2 tsp lime rind
- 1/4 cup lime juice
- 2 tsp turmeric
- Pinch of ginger or galangal
- 2 tsp shrimp paste
Method
- For the Thai curry paste, add all of the curry paste ingredients to a food processor, blitz into a paste and set aside.
- Heat 1 to 2 tablespoons olive oil in a heavy-based frying pan or wok and add the curry paste. Sauté the paste over medium heat for 2 to 3 minutes, stirring often, add a splash of water if necessary.
- Pour in the coconut cream, and stir to combine, then add the sweet Indonesian soy sauce, fish sauce and lime juice. Cook for 2 minutes over medium heat.
- Add the baby corn, sugar snap peas, red pepper and Petit Pois peas and stir.
- Next, add the hake medallions (cook from frozen), reduce the heat and simmer for approximately 5 to 10 minutes or until the fish is cooked.
- Check the seasoning and add a dash of salt if necessary.
- Finish off the curry with a sprinkle of fresh coriander leaves and chopped spring onion, and you are ready to serve.
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