Yes that’s right curry sauce. Your probably thinking, Ryan really… Well yes I haven’t lost my mind.Firstly welcome back to the hungry chef it’s been a busy month for myself, I’ve been rather busy cooking, blogging & organising and I just wanted to share this dish with you, which is my take on a refined fish curry. Some will say it isn’t refined, it’s pretty hard to refine something that doesn’t need refining, have you ever tried plating a curry?..You get my point. Anyway let’s begin. For this curry you’ll need
- 2 sea bass – from whole. ( challenge yourself and prep the fish from whole) if not 2 fillets will do
- 500g wild rice
- 1 small can coconut milk
- 2 star anise
- 4 tbsp turmeric
- 1 stick lemon grass
- 1 small nob of ginger
- 2 pieces of garlic
- 1 whole onion – fine dice
- 1 red chilli
- 1 green chilli
- 1 lime
- Palm sugar
- Chicken stock or fish stock
- 1 Pak Choi – washed and cut in half
- Griddle pan or frying pan needed. Griddle pan works beat
- First start to make a curry paste with the chilli’s, ginger garlic and onion. You can use a mortal and pestel or a thermo mix if you have one to blend together.
- Fry off the curry paste in a frying pan, don’t be shy with the oil as this will help the paste from sticking, fry on a low heat until caramelised nicely, remember to stir as it will stick and burn.
- Add the turmeric, star anise, and lemongrass, remember to break it as it releases the flavour. And fry gently for 5 minutes.
- Add this mix to a saucepan and add the coconut mix, bring to a gently simmer to reduce down slowly.
- Now let’s prep the fish. Trim off any fat and and score the skin gently with a sharp knife this will help the fish cook evenly and stops it curling up when it comes to be cooked.
- Heat a griddled pan for the Pak Choi, make sure it is smoking hot before you add the Pak Choi.. Don’t oil the griddle pan, place the Pak Choi in a bowl with oil, salt and pepper and toss. Griddle the Pak Choi last minute before serving.
- Wash the rice and add just enough water to cover. Gently simmer for 25 minutes, the rice will be le dente at this point. take off the heat and cover for 5 minutes until ready to serve.
- Have a Pre heated frying pan ready. It needs to be hot but not smoking as the fish will burn. Season the fish before placing it in skin side down. Use a spatula or fish slice to push the fish down to stop it curling up. Wiggle the pan often to unsure the fish hasn’t stuck. When the fish is cooked 3/4 of the way through ( you’ll see this) flip over and take off the heat. Let the fish sit for 2 minutes in the pan. The fish should be perfectly cooked through. Season again and place on kitchen paper.
- Griddle Pak Choi now and it’s time to plate up.
- Add the rice to the plate in the centre left, fish in top of the rice with the Pak Choi to the left, curry sauce drizzled around the plate or in a small serving jug.
We have some spice posts coming soon, from understanding them better and to get the right balance of flavours.
As always thanks for reading
The hungry chef