One of the things that I absolutely love the most about cooking fish, is how easy it is. Its also generally quick and little interference is needed to make a fabulous meal.
Get the timing wrong and it could be a disaster.
This is one of the simplest meals and was made out of what I had in the cupboard (apart from the limes which I had to go out and get and are critical to the success of this dish).
I baked the fish in the coconut milk and green curry paste and then transferred the sauce to a small pot afterwards to adjust the seasoning. You could do this, or add the other bits to the coconut milk before.
Recipe | will feed 4 people (use less fish if you like, you will just have more sauce)
- 600g of kingklip fillet (or any fresh firm white fish)
- 3T (40g) of Thai green curry paste
- 1 tin of coconut milk
- 1 – 1 1/2 t of nam pla (fish sauce)
- 1 t of grated palm sugar (or brown sugar)
- fresh limes to serve
- fresh coriander to serve
- steamed Basmati rice to serve with it…but a little more on that later
Pre heat the oven to 180 C. Open the can of coconut milk. Add the curry paste, sugar, and fish sauce to the can and mix to combine. How easy is this? Tear off a sheet of foil enough to wrap the piece of fish. Place the fish on the foil shiny side in and make a sort of boat around it by lifting up the edges. Pour the coconut mixture over and seal the foil up. Depending on the thickness of your fish bake for 25 – 30 minutes. Kingklip was perfect because it stays nice and firm in texture.
Remove the fish, cut up and serve on the rice. Pour over more sauce. Squeeze over lime juice and scatter over fresh coriander leaves. This just freshens it all up and adds so much flavour.
Ok now onto the rice. I was lucky enough to finally meet a fellow South African food blogger Usha Singh at the Blog Indaba earlier this year. Usha writes a food blog called Healthy Vegetarian Food and had flown down from Joburg to attend the conference. A beautiful warm person, Usha cooks up delectable vegan and vegetarian Indian dishes on her blog and gave me a packet of her own rice-spice mix. I decided to give it a try with this recipe.
Her blend includes: black mung beans, coriander seeds, fenugreek seeds, turmeric and a mixture of white & black mustard seeds. It is generally better to temper your spices in oil to release the flavour, but I wanted a slightly healthy option and added a tablespoon of the spice mix to my rice as it was cooking (about 1 cup). It was delicious. Thank you.
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