ADDING A BIT OF SPICE TO YOUR FISHING DISH

■ 1 tablespoon olive oil

■ 1 small onion, chopped

■ 1 tbsp grated fresh ginger

■ 1 1/2 tablespoons Thai green curry paste

■ 1 small red capsicum, sliced

■ 1 green apple, diced

■ 1/4 cup fruit chutney

■ 1/2 cup sultanas

■ 1 1/2 cups Massel salt reduced chicken style liquid stock

■ 700g firm white fish fillets (such as barramundi or ling), cut into 3cm cubes

■ 1/2 cup coriander leaves, chopped

■ Steamed Basmati rice, to serve Heat a wok over medium heat. Add oil, onion, ginger and curry paste. Cook for 1 minute, or until fragrant.

Stir in capsicum, apple, chutney, sultanas and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes, or until slightly thickened.

Add fish. Cook for 4 minutes, or until just cooked through. Stir in coriander. Serve with rice.