Blue-Eye Cod With Curry Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from De Costi Seafoods and was from a promotional recipe leaflet. I guess you could substitute the blue-eye cod for another type of cod or other similar fish. The card suggested fish substitution with flounder, ling fillets or prawns (shrimp) This dish can be gluten-free if you check the fish sauce and curry paste are gluten-free. Editted to add -2 tablespoons coriander leaves chopped for Step5 (sorry Jan) Ingredients:
4 tablespoons oil |
4 skinless blue-eye cod fish fillets (approx 600g) |
2 large garlic, gloves crushed |
4 tablespoons red curry paste |
270 ml coconut milk (not coconut cream) |
1/3 cup fish sauce |
2 tablespoons sugar |
2 teaspoons lemon juice |
2 tablespoons coriander leaves, chopped |
2 teaspoons kaffir lime leaves, finely shredded (makrut) or 2 teaspoons two teaspoons lime zest |
extra coriander leaves (to garnish) |
Directions:
1. Heat the 2 tablespoons of oil in a wok or saute pan until hot.
2. Add the fish and cook for 2 to 3 minutes, or until opaque. Transfer fish to a plate and cover with foil to keep warm.Set aside.
3. Wipe the pan or wok with paper towel. Heat the remaining 2 tablespoons of oil until hot. Add the garlic and curry paste and fry for 30 seconds.
4. Pour in the cocnut milk and mix. Add the fish sauce, sugar and lemon juice. Heat through.
5. Stir in the shredded lime leaves (or lime zest) and chopped coriander/cilantro.
6. Spoon the curry sauce over the fish and garnish with coriander/cilantro leaves. Serve with rice.
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