"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 quick fish curry 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", says Jacques Reymond.
- 4 white firm fish fillets, such as snapper, harpuka, barramundi or coral trout.
- 250 ml (1 cup) coconut milk
- 1 tsp grated ginger
- 1 chilli, sliced
- a few Thai basil and coriander leaves
- 2 kaffir lime leaves
- 1 lime, rind grated and juiced, plus lime wedges, to serve
- 1 tsp grated palm oil or ¼ tsp fresh grated tumeric
- 2 lemongrass stalks, crushed
- salt and pepper
- steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 200°C.
Place the fish in a deep, round baking dish with a lid.
Pour coconut milk over the fish and sprinkle with ginger, chilli, herbs, kaffir lime leaves, and lime rind and juice. Pour the palm oil all over and place lemongrass on top. Season.
Cover with lid or a sheet of foil and cook for 10 minutes.
Serve with steamed rice and lime wedges.