This exotic dish combines the richness of coconut milk, the aromatic essence of Malaysian curry paste, and the tender goodness of white fish, all brought together in a gluten-free culinary masterpiece. Whether you have dietary restrictions or simply crave a taste of Malaysia.
Serves 4
4 x 200g salmon or trout fillets, skin on
2 tbsp coconut oil, melted
2 cloves garlic, crushed
400ml coconut milk
1 lime, juice and finely grated zest
200g snow peas
150g sugar snap peas
Snow pea tendrils, to serve
MalaysIan spice blend
1 tsp ground turmeric
2 tsp ground ginger
½ tsp dried chilli
2 dried cloves
2 tbsp desiccated coconut
1 tsp fennel seeds
1 tsp ground cinnamon
½ tsp black peppercorns
1 tbsp salt flakes
2 tsp rice flour
For the spice mixture, combine all ingredients in a spice grinder or mortar and pestle and grind until fine powder. Rub the fish with 1 tsp coconut oil, sprinkle over 1 tbsp spice blend. Marinate, refrigerated for 1 hour.
Heat 1 tbsp coconut oil in a large, deep-sided frying pan over high heat. Add the fish, skin-side down, and cook for 4-6 minutes, or until crispy. Remove from the pan and set aside.
Add remaining spice mix and garlic to the pan and cook over medium heat for 4 minutes, or until fragrant. Add the coconut milk and 2 cups water and bring to a simmer, cook for 6-8 minutes or until slightly reduced and thickened. Return the fish to the sauce, skin-side up, reduce heat to low and simmer for 5 minutes or until just cooked through. Add lime zest and juice to the sauce and stir to combine.
Heat remaining coconut oil in a large frying pan over high heat. Add snow peas and sugar snap peas, season with salt and pepper and cook for 6-8 minutes, or until they start to colour. Serve curry topped with snow peas, sugar snap peas and tendrils.
