Green Fish Curry

ingredients

• 1 Tbsp Oil
• 1 Onion, finely diced
• 1 thumb-sized piece of Ginger, peeled & minced/finely grated
• 2 Cloves of Garlic, finely chopped
• 2 Tbsp Green Curry Paste, I used Mae Ploy  
• 1-2 cups of Fish Stock
• 1 Can Coconut cream
• 1 Can Coconut Milk
• 4 Kaffir Lime Leaves
• ½ disc of Palm Sugar, pounded up in pestle & mortar OR 2 Tbsp of Brown Sugar
• 250g Noodles
• 1 head of Broccoli, cut into florets
• 1 stem of Lemongrass, bashed to release the flavour
• 700 grams of firm White Fish, cut into large chunks (I used Monkfish & Ling)
• Fish Sauce
• 1 cup frozen Peas
• Coriander, leaves picked
• 1 Kaffir Lime Leaf, thinly sliced  
• 1 Lime, cut into wedges

METHOD

• Heat a heavy bottom saucepan to medium-high heat.
• Saute onion in oil until translucent.
• Add garlic and ginger, fry for a minute.
• Add curry paste and fry for another minute, cooking out the paste. If its sticking add a splash more oil.
• Once fragrant, about 90 seconds, add ½ cup of fish stock.
• Cook out until reduced by half and add another ½ cup of fish stock.
• Cook out again and add the coconut milk and coconut cream, lemongrass stem and kaffir lime leaves (all whole), and sugar.
• Cook for about 10 minutes to infuse all the flavours.
• While cooking, steam the broccoli and cook the noodles as per the packet instructions.
• Taste the curry sauce. Add more sugar or fish sauce if needed. If it is too thick add some more fish stock and cook a little more.
• Remove the kaffir lime and lemongrass
• Add the fish when you are happy with the flavour. Cook for a minute and then add the peas. Once you are happy the fish is cooked (no translucence left), it will probably take 3-5 minutes, remove from the heat.
• Serve the curry sauce with the noodles, broccoli and top with coriander, kaffir lime leaf and lime wedges.

Recipe by Jana from The Macpherson Diaries