• Margaret Hirsch

LORNA MASEKO’S SEA BASS THAI CURRY


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:

  1. 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.

  2. 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.

  3. Add in the Thai curry paste, fish sauce and sesame oil. Cook until it becomes like a smooth paste. Then add in the vegetables.

  4. 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.

  5. Garnish with almonds, chillies, black sesame seeds and lime wedges. serve with coconut rice and enjoy!

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Much Love,

Margaret Hirsch

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