RED CURRY SPICED FISH WITH COCONUT RICE AND PINEAPPLE AND STAR ANISE CHUTNEY
❚ 1 cup basmati rice
❚ 1 cups water
❚ cup coconut cream ❚ Pinch of salt
❚ 1 cup canned, crushed pineapple (flesh and juice)
❚ 1 tablespoon sweet chilli sauce
❚ 2 teaspoons sugar
❚ 1 star anise
❚ 1 tablespoon roughly chopped coriander leaves and stalks
❚ 200g green beans, ends trimmed ❚ 1-2 handfuls baby spinach leaves
❚ 300g skinless, boneless, white fish fillets ❚ 1-1 tablespoons red curry paste (store-bought, add according to heat preference)
❚ 2 tablespoons coconut cream Bring a full kettle to the boil.
Combine rice, water, coconut cream and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
Combine all pineapple and star anise chutney ingredients (except coriander) in a small pot. Bring to the boil then reduce to lowest heat and simmer for about 10 minutes, or until liquid has almost evaporated. Remove from heat, stir through coriander and discard star anise.
Slice green beans 1cm. Place in a medium heat-proof bowl and cover with boiling water. Cover with a plate and leave for about 5 minutes until bright green and tender. Drain then set aside.
Pat fish dry, remove any remaining scales and bones and cut into 3-4cm pieces.
Add to a bowl with curry paste and coconut cream and toss to coat. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook fish for 2–3 minutes each side, or until just cooked. Remove from pan and keep warm.
Add green beans to the same pan used to cook fish and stir-fry for 30 seconds to warm through. Add spinach and cook for a further 30 seconds, or until spinach has wilted.
Season to taste with salt and pepper.
To serve, spoon cup cooked coconut rice per person onto each plate and top with greens and red curry spiced fish. Serve with a dollop of pineapple and star anise chutney.