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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