Thai Green Curry and Coconut Crusted Fish
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.
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
◆ 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.