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Special Consideration
- Cuisine: Modern Australian
- Serves 4
One day on Turtle Island in Fiji, a guest returned from our daily deep-sea fishing trip with one of the biggest coral trout I’ve ever seen. It was lunchtime and he wanted to eat his fish immediately, with a hint of local inspiration. I asked one of my Fijian chefs to make me some fresh coconut milk and we put together this dish in a few minutes, using the produce from our garden. The guest liked it so much, he ordered this dish regularly for the rest of his stay.
Ingredients
4 fillets white firm-fleshed fish such as snapper, harpuka, barramundi or coral trout.250ml coconut milk
1 tsp grated ginger
1 chilli, sliced
Few Thai basil and coriander leaves
2 kaffir lime leaves
Zest and juice of 1 lime
1 tsp grated palm oil or 1/4 tsp fresh grated tumeric
2 lemongrass stalks, crushed
Salt and pepper
Steamed rice, to serve
2 limes, cut in wedges, to serve
Preparation
Preheat the over to 200°C.Place the fish in a deep, round ovenproof dish with a lid.
Pour coconut milk over the fish and sprinkle with ginger, chilli, herbs, kaffir lime leaves, lime zest and juice over the top. Pour the palm oil all over and place lemongrass on top.
Cover with lid or a sheet of foil and cook for 10 minutes.
Serve with steamed rice and lime wedges.
Recipe provided by Jacques Reymond
If you enjoyed this Quick fish curry recipe then browse more Modern Australian recipes, seafood recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
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| 10. | The Boat House by the Lake | Barton |
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