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Epic Jewfish Green Curry
- Category: Fish recipes
- Published on Monday, 08 August 2011 20:15
- Written by Jay 'Yakfisher' Penfold
I've been searching for a lighter, healthier alternative to coconut milk based curries, and I think I've found it. This recipe also makes use of basic fish stock from your left over frames, plenty of which I tend to have in the freezer these days. It's a fairly quick dish to prepare, tasty and only one pot to wash up.
1 x kg firm white fish, boned, skinned and cut into 1.5cm dice
750 ml (3 cups) fish stock
1 x medium brown onion, finely diced
1 x cup finely diced carrot
1 ½ x cups finely diced pumpkin
2 x teaspoons green curry paste
11/2 x cups broccoli or cauliflower (or broccoli) florets
vegetable oil for frying
Heat oil in a heavy based pan, add onion and carrot and brown off a little. Add curry paste and fry for for a minute or two until nice and fragrant. Add fish stock and one cup of water. Add pumpkin and simmer for 20 minutes or until pumpkin starts to break up. Add cauliflower and simmer for another 5-7 minutes then add fish and simmer gently for another five. Use a slotted spoon to serve into a bowl piled high. Ladle out some of the remaining sauce. Finish it off with something fresh and crunchy like sunflower pea sprouts and fresh mint, or bean shoots and Vietnamese mint. Some fresh sliced chilli to taste tops it all off.
Adding some slivered green beans or snow peas in the last minute of cooking also gives a nice crunch and adds some colour. Add what ever vegetables you would like to add, just remember that some need to be added earlier and some later depending on how quickly they cook. The vegetables shoudn't be mushy so don't overcook them.
This curry is well suited to fillets from particularly larger specimens. This epic fish was perfect for the task. I've called it Epic Jewfish Curry after the awesomeness of this particular capture. Note the size of the scales, like translucent 50 cent pieces.
1 hour ago
