THAI GREEN CURRY FISH TRAY BAKE

delicious - - MATT PRESTON -

SERVES 4

“This is an­other de­con­structed curry. Us­ing the tray method en­sures the fish doesn’t get as abused as in a bub­bling pot.”

1/ 3 cup (80ml) co­conut oil 2cm piece (10g) gin­ger, finely grated 1/ 2 cup (150g) green curry paste

“TRAY BAKES HARK BACK TO A TIME WHEN EV­ERY­THING FOR THE SUN­DAY ROAST WAS COOKED IN THE ROAST­ING PAN.”

1 tbs fish sauce 8 kaf­fir lime leaves, half shred­ded 1 bunch co­rian­der, roots and stalks washed, finely chopped, leaves picked 400ml can co­conut milk 115g baby corn, halved length­ways 3 Ja­pa­nese egg­plants, halved

length­ways, tops left in­tact 1 red onion, cut into thin wedges 700g skin­less del­i­cate white fish fil­lets

(such as snap­per), pin-boned 100g each green beans and sugar snap peas or snow peas, blanched, re­freshed Juice of 1/ 2 a lime, plus ex­tra cheeks

to serve Baby co­rian­der (op­tional) and

steamed white rice, to serve

Pre­heat the oven to 220°C. Add half the co­conut oil to a flame­proof roast­ing pan and place in oven to pre­heat.

When the oil is hot, care­fully re­move roast­ing pan from oven and stir through gin­ger, curry paste, fish sauce, whole kaf­fir lime leaves, chopped co­rian­der, co­conut milk and 1 cup (250ml) wa­ter. Add baby corn and roast for 25 min­utes or un­til thick­ened and re­duced.

Mean­while, pour the re­main­ing 2 tbs oil into a sec­ond roast­ing pan and add the egg­plant. Roast for 25-30 min­utes or un­til ten­der.

Add the onion and fish to the co­conut milk mixture and roast for 12-14 min­utes or un­til fish is cooked through. Add roasted egg­plant, beans, sugar snap peas and lime juice, and fold through. Scat­ter with shred­ded kaf­fir lime leaves, co­rian­der leaves and baby co­rian­der, if us­ing. Serve with lime wedges and steamed rice.

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