Thai Green Curry and Co­conut Crusted Fish

Women's Health Australia - - FOOD HUB -

Af­ter a long day of cook­ing, my favourite sort of din­ner is one that’s done in 20 mins, so I can be in bed in 40 mins. This recipe fits that bill. Given the quan­tity of curry paste used, you shouldn’t have too much of an is­sue with store-bought curry pastes.

SERVES 2

GREEN CURRY SAUCE

◆ 1 tsp Thai green curry paste

◆ 4 tsp co­conut milk (make sure it doesn’t con­tain in­ulin)

◆ 1 tsp toasted sesame seeds

◆ 1 tsp co­conut su­gar

◆ 1 tsp freshly squeezed lime juice

CO­CONUT-CRUSTED FISH

◆ 2 x 200g skin­less, bone­less white fish fil­lets such as bar­ra­mundi

◆ 2 tbs shred­ded co­conut

◆ 6 drops sesame oil

1. Pre­heat the oven to 180°C. Line a bak­ing tray with bak­ing pa­per.

2. In a small bowl, com­bine all the in­gre­di­ents for the green curry sauce, and mix well to in­cor­po­rate.

3. Lay the fish on the lined tray and paint the top of each piece of fish gen­er­ously with the curry sauce. Sprin­kle 1 tbs of shred­ded co­conut over each por­tion, then rub lightly with the sesame oil. Trans­fer to the oven for 10–15 mins, or un­til the fish is nicely cooked through.

4. I like to serve mine with some Asian greens in ta­mari, and a lot of co­conut rice.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.