Thai sea bream curry

Sea bream is delicious, but it could be worth looking for a frozen fish pie mix that is diced and ready. Konjac noodles work well with these Asian flavours.

SERVES 4 PREP 10min COOK 15min

• 2tbsp vegetable oil

• 2 banana shallots, peeled, halved and thinly sliced

• 1 heaped tbsp green or yellow

Thai curry paste

• 1 x 400ml tin coconut milk

(reduced fat)

• 1½tbsp lime juice

• 1tbsp fish sauce (nam pla)

• 1 heaped tsp palm or caster sugar

• 600g (1lb 5oz) sea bream fillets, skin on, cut into 3-5cm (11/4-2in) pieces

• Handful small basil leaves

• Handful coriander leaves

• 1 medium-hot green chilli, seeds removed and cut into long thin strips

1 Heat the oil in a large saucepan over a medium heat and fry the shallots for a few minutes until lightly coloured, stirring frequently. Stir in the Thai curry paste and fry for about 1min, then add the coconut milk, lime juice, fish sauce, sugar and a little salt and stir to bring together. Bring to the boil and simmer over a low heat for a few min, then season with a little more salt.

2 Add the fish pieces to the sauce, bring back to a simmer, cover and cook for a further 3-4min.

3 Stir in half the basil and coriander leaves and taste to check the seasoning. Serve with the remaining herbs and chilli scattered over.

PER SERVING: CALS 312; FAT 19.4G; SAT FAT 6.7G; CARBS 5.1G