Lorna Maseko’s Sea Bass Thai Curry will quickly become one of your all time favourites. The flaky fish and Thai spices make for a delicious summer comfort meal.
The Ken Hom 31cm Excellence Carbon Steel Wok is the perfect vessel for this delicious curry.
Lorna Maseko’s Sea Bass Thai Curry Ingredients:
Coconut flakes- Toast
Asian sticky rice – cook according to package instructions
Cooking oil
1 whole onion – diced
Garlic- crushed
Kaffir / curry leaves
Red thai curry paste
Fish sauce
Sesame oil
Carrots – diced in medium chunks
Red peppers- diced in medium chunks
Snap peas
Spring onion- chopped in chunks
1 can coconut cream
Honey- for taste
Salt
Any firm fish fillets – swordfish, kingklip, sea bass…
Fresh coriander
Almond flakes – toasted
Lime
Fresh red chilli
Black sesame seeds
Method:
Cook rice according to package instructions and set aside. Toast coconut and set aside. When everything has cooled, mix the coconut into the rice and set aside.
Heat oil in a shallow pan, add in onions and cook until translucent. Then add in garlic and the leaves. Cook for a further 2 minutes until fragrant.
Add in the Thai curry paste, fish sauce and sesame oil. Cook until it becomes like a smooth paste. Then add in the vegetables.
Go in with the cream, adjust the taste with salt and honey if needed and place the fillets in gently cook a further 10-15 minutes until fish is cooked through.
Garnish with almonds, chillies, black sesame seeds and lime wedges. serve with coconut rice and enjoy!
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Much Love,
Margaret Hirsch