Prep time
10 mins
Cooking Time
20 mins
Serves
4
Ingredients
Thai red curry sauce
- 30ml olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 15ml fresh ginger, crushed
- 20ml red Thai paste
- 60ml tomato sauce
- 2 cans coconut milk, reduced fat
- 375ml chicken stock
- 15ml fish sauce
- 4 MSC certified hake fillets
- 15ml soy sauce
- 15ml fish sauce
- Juice of 1 lime
- 30ml olive oil
- 4 carrots, cut into spirals using a peeler
- 350g fine green beans
- Coriander leaves
- Charred lime slices
- 15ml cashew nuts, toasted
Method
- For the sauce: In a large saucepan add the oil. Sauté the onion for 3 minutes until its soft and translucent. Add the garlic and ginger, continue to stir for a further minute.
- Add the paste and tomato sauce making sure that you continuously stir so that it does not burn.
- Add the coconut milk, warmed chicken stock and the fish sauce. Bring to the boil and then reduce to low heat. Simmer for 15 minutes, stirring occasionally until the sauce has thickened and reduced.
- For the fish and vegetables: Lay out the fish on a tray or chopping board. Mix the soy, fish sauce together. Brush the fish with the mixture. Drizzle the fish with the lime juice. Set aside.
- Add the oil to a large non-stick frying pan. Fry the fish for 3 minutes on the skinless side.
- Then flip to the skin side to continue cooking for about 5 minutes until the skin has crisp up. Remove from the pan and keep aside warm.
- In the same pan add the green beans, sauté for 3 minutes. Remove and place aside. Add the carrot spirals in the same pan, sauté for 2 minutes, making sure not to overcook.
- Serving: Place the green beans on one side of the small pan, following with the carrot spirals, cooked fish. Carefully add the sauce using a ladle. Garnish with the lime slices, cashew nuts and fresh coriander. Enjoy.