Hot and Sour Fish Curry is a delicious dinner which is quick and easy to prepare. 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 until the fish is just cooked through.
Hot and Sour Fish Curry Recipe
Serves 4
Ingredients:
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
Method:
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.
