Recipes

Fish with Thai curried vegetables

This simple supper dish is easy enough for week nights and a lovely Friday night option

March 5, 2015 14:53
05032015 060114 JC 8503
Photo: Joe Woodhouse

Cook: 30 minutes

Serves: 4

Method

● In a large cooking pot, add the coconut oil and sliced onion and fry until golden brown.

● Add the bagged fish head and skeleton, and stir for a few minutes.

● Add the coconut milk, curry powder and ginger.

● Season and bring to the boil and then simmer for 10 minutes.

● Add the soy beans and vegetables and cook for an extra 10 minutes.

● In the meantime heat your oven to 180°C, wash the fish fillets and dry with kitchen towel.

● Then line an oven tray with baking parchment, spray with olive oil and lay the fish on top.

● Bake the fish for 8 minutes and serve on top of the vegetables and sauce with rice or noodles or as it is.

Ingredients

3 tbsp coconut oil
1 red onion sliced
1 fish head and a few fish skeletons washed and kept in a net/cooking bag
450g tin of coconut milk
1 tbsp curry powder
A small piece of fresh ginger, finely grated
200g butternut squash or pumkin peeled and cut in juliennes
250g mushrooms, thinly sliced
250g spinach
250g fresh or frozen soy beans
300g salmon and cod (or tuna) cut in strips (ask your fishmonger)