Thai Fish Curry
Serves 2 -4
Time 30 minutes
1 x 300g De Costi New Zealand Hoki Skin On Fillets
1 Tbsp vegetable oil
1 Onion, finely diced
2cm of ginger, finely grated
2 garlic cloves, finely diced
1 small red chilli, de seeded and finely chopped
2 lemongrass stalks, split and slightly bruised
1 Tbsp curry powder
1 Tbsp brown sugar
Small brunch of coriander, stalks finely chopped
400g coconut milk
Chilli & Lemon Thyme
METHOD (Stove Top)
1. Heat the oil in a medium sized pan, then add the onion and cook for 5 minutes until softened. Add the ginger, garlic, chilli and lemongrass and cook for another 2 minutes until fragrant then add the curry powder and sugar and stir well. Once combined add the coriander stems, coconut milk and 2 – 3 tablespoons of water (if required), then bring to a simmer.
2. Add De Costi Hoki to the sauce then squeeze over half the lime. Simmer for5 minutes covered until the fish is cooked and flaking.
3. Season to taste and scatter with lime wedges, chilli and lemon thyme.