Hot & Sour Fish Curry. This delicious summer sensation is quick and easy to prepare.
Serves 4
2 shallots, chopped
2 garlic cloves
5cm piece ginger, peeled, sliced
2 tbsp vegetable oil
2 tbsp tamarind puree
1 -2 tbsp fish sauce
1⁄4 cup grated palm sugar
400g cherry tomatoes
3 cups coconut water
2 long red chillies, halved
1 lemongrass stalk, white part only, bruised
4 kaffir lime leaves
4 kermit eggplants, quartered
100g pea eggplants (optional)
150g snake beans, trimmed
1 bunch broccolini, trimmed
4 x 150g white fish fillets (such as barramundi), skin on
1 bunch Thai basil, to serve
Steamed rice, to serve
Place shallots, garlic and ginger in a small food processor and process until finely chopped. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over medium heat. Add shallot mixture and cook, stirring, for 4-6 minutes.
Add tamarind, fish sauce and palm sugar and stir for 1 minute. Add tomatoes, coconut water, chilli, lemongrass, kaffir lime leaves and eggplants. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Season well with salt and pepper. Increase the heat to medium, bring to a simmer, add snake beans and broccolini and cook for 4 minutes or until all the vegetables are tender.
Meanwhile, heat the remaining oil in a frying pan over high heat. Add the fish skin side down and cook for 4 minutes, then turn and cook for a further 3 minutes.
Spoon the curry into bowls, top with fish and Thai basil. Serve with steamed rice.
SMART TIP
If you don’t want to pan-fry your fish, cut skinless fillets into 5cm pieces and add to the curry when you add the vegetables. Simmer for 4-5 minutes, or until the fish is just cooked through.
