Red Thai curry of fish
This John Dory curry is a bit out of the ordinary. By cooking down the sauce to an intense paste then smearing it over the fillet, it looks amazing and tastes incredible. The mix of coriander, crispy shallot and lime leaf tops it all off. If you can't find John Dory, substitute it for flathead or whiting. If it's a thicker fillet, slice it in half so it cooks quickly under the grill.
Ingredients
400ml coconut cream, unshaken
4 x 200g John Dory fillets, skin on (or use whiting, flathead or another white-fleshed fish)
3 tbsp Thai red curry paste (check gluten-free if required)
2 tbsp fish sauce
1 tbsp brown sugar
4 makrut lime leaves, 2 very finely julienned
3 limes, 1 juiced
Picked coriander leaves
4 tsp crispy shallots
rice, to serve
Method
1. Open the can of coconut cream, spoon out the thickest cream from the top, put it in a medium-sized heavy-based saucepan and cook over a medium heat until it splits slightly.
2. Add the red curry paste and cook over a medium-low heat for five minutes, stirring occasionally.
3. Add the fish sauce and sugar and cook for five minutes, still stirring. Add the remaining coconut cream and two whole lime leaves and bring to a simmer. Keep cooking until the sauce is quite thick, so it will coat the fish and not run off.
4. Remove the sauce from the heat then stir in the lime juice.
5. Preheat a grill. Place the fillets on a baking tray and smear the sauce over them, making sure they are well covered. Place them under the grill and cook for about 10-15 minutes or until the fish is cooked through.
6. Place each fillet on a plate and top with coriander leaves, crispy shallot and julienned lime leaves. Serve immediately with steamed white rice, coleslaw and a lime cheek.
Suggestion: Serve with Frank Camorra's Vietnamese coleslaw
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
