THAI GREEN CURRY FISH TRAY BAKE
“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.