Creating a Delicious Thai Red Fish Curry
To create your own fish supper, consider the delightful flavours of Thai Red Fish Curry. This dish not only showcases the freshness of whole fish but also combines aromatic spices with creamy coconut milk, making it a perfect choice for any dinner table.
Photo: cyprus-mail.com
Ingredients for the Thai Red Fish Curry
- 500 g whole fish (red porgy, sea bream, or sea bass), cleaned
- 3 tbsp margarine or oil
- Salt and black pepper to taste
- 2 tbsp red curry paste
- 400 g coconut milk (1 can)
- 200 g green beans, cut into 3 cm pieces
- 2 tbsp lime juice
- 1 tsp finely grated lime zest
- 2 tsp brown sugar
- Fresh coriander leaves for garnish
- Fresh basil leaves for garnish
- Lime, cut into wedges
- Fresh red chilli, thinly sliced for garnish
Cooking the Curry
Begin by heating 1 tablespoon of oil in a large frying pan over medium heat. Add the red curry paste and sauté for about one minute while stirring constantly until it becomes fragrant. Next, pour in the coconut milk, stirring well. Bring this mixture to a gentle simmer and allow it to cook for 3 minutes.
Photo: cyprus-mail.com
Incorporate the green beans into the simmering curry and let it cook for an additional 2 minutes. Once this is done, remove the pan from the heat and stir in the lime juice, lime zest, and brown sugar until everything is well combined. This step will enhance the curry with a perfect balance of sweetness and acidity.
Preparing the Whole Fish
Preheat your oven to 180°C and prepare a baking tray by lining it with baking paper. To prepare the fish, use a sharp knife to make several diagonal slashes through the flesh, going down to the backbone. This technique helps the fish cook evenly and allows it to absorb more flavour.
Rub the fish with the remaining oil and season generously with salt and black pepper. In a large non-stick frying pan, heat over high heat and sear the fish until it turns golden brown on both sides. This will take approximately 4-5 minutes per side. Once seared, transfer the fish to the prepared baking tray and place it in the oven to bake for 30 minutes or until fully cooked through.
Serving Your Fish Supper
To serve, take a large, deep serving dish and spoon the aromatic curry into the base. Place the beautifully baked fish on top and garnish with fresh coriander, basil leaves, lime wedges, and sliced red chilli for an added touch of colour and flavour. This dish pairs beautifully with a side of steamed jasmine rice.
A Refreshing Sardine, Lentil and Date Salad
Complement your fish supper with a Sardine, Lentil and Date Salad, which adds a nutritious and vibrant touch to your meal. This salad is packed with flavours and textures, making it an excellent accompaniment.
Ingredients for the Salad
- 12 canned sardines (2 tins)
- 400 g carrots, cut into thick batons
- 1 large red onion, thinly sliced
- 2 garlic cloves, finely sliced
- 30 ml (2 tbsp) olive oil
- 1 tbsp honey
- 1 ½ tsp sweet paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 200 g small green or brown lentils
- 30 ml (2 tbsp) vinegar
- 1 ½ tsp mustard
- 100 g dates, finely chopped
- 50 g Alesto almonds, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- ½ tsp salt
- ½ tsp black pepper
- Hummus for serving
Preparing the Salad
Start by preheating the oven to 180°C and lining another baking tray with baking paper. In a large bowl, combine the carrots, onion, garlic, olive oil, honey, paprika, cinnamon, salt, and pepper. Spread the vegetables evenly on the prepared baking tray and roast for 30 minutes, turning halfway through until they are tender and caramelised.
While the vegetables are roasting, bring approximately 1 litre of salted water to a boil, then add the lentils. Simmer for 20-25 minutes, or until they are just tender with a slight bite. Once done, drain the lentils and immediately transfer them to a bowl of iced water to halt the cooking process. Drain well once cooled.
In a mixing bowl, combine the lentils with olive oil, vinegar, mustard, dates, almonds, parsley, mint, salt, and pepper. Toss everything gently until well coated. For an elegant presentation, spread hummus on the base of a serving plate, then layer the lentil salad, followed by the roasted carrots and sardines. Finish with a drizzle of extra virgin olive oil before serving.
Perfecting Steamed Jasmine Rice
No fish supper is complete without a side of perfectly steamed jasmine rice. This fragrant rice complements the flavours of both the curry and the salad, making it an essential part of the meal.
Ingredients for Steamed Jasmine Rice
- 200 g jasmine rice
- 320 ml water
- 2 g salt
Cooking the Rice
Begin by rinsing the jasmine rice thoroughly with cold water, mixing it with your hands until the excess starch is removed and the water runs clear. Transfer the rinsed rice to a fine-mesh sieve and allow it to strain well.
In a saucepan, combine the measured water and salt. Once the water comes to a boil, add the strained rice, stir gently, and reduce the heat to the lowest setting. Cover the saucepan with a lid and let it simmer for 9-10 minutes without stirring. After this time, remove the saucepan from the heat, cover it tightly with a clean kitchen towel, and replace the lid. Allow the rice to rest for 5-7 minutes before serving. Finally, fluff the rice gently with a fork to separate the grains.
This delightful combination of a Thai Red Fish Curry, Sardine, Lentil and Date Salad, and steamed jasmine rice creates a memorable fish supper that is not only delicious but also a feast for the eyes.
