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Blue cod curry pots

Chef: John Campbell

Serves: 4

Cooking time: 30

Cooking method: Pan-fry


  • 800g blue cod fillets, skinned, boned and diced into 3cm chunks
  • 20mls olive oil
  • 1 red onion, diced
  • 1 clove garlic, minced
  • 1 tsp green curry paste
  • 4cm ginger root, grated or cut into small matchsticks
  • 1/2 red chilli, finely sliced - optional
  • 5cm lemon grass stalk, sliced and pounded in a mortar and pestle
  • 1 tin coconut cream
  • 1 whole coriander root
  • 2 tbsp fish sauce (approximately, adjust to taste)
  • 1/4 cup water (if necessary)
  • chopped coriander to garnish

Cooking instructions

  1. Place a large frying pan on a medium heat. Add oil, onion and garlic and sweat for 5 minutes until soft and transparent.
  2. Add green curry paste, ginger, chilli and lemon grass and cook for 1 minute to release flavours, stirring with a wooden spoon.
  3. Pour in coconut cream, add whole coriander root and simmer gently for 15 minutes.
  4. Place fish into the sauce and simmer for 5 minutes until cooked. Add a little water if the consistency is too thick. Add fish sauce to taste (in Thai cooking this is the equivalent of salt), and remove coriander root.
  5. Serve in warm bowls accompanied with a side dish of steamed jasmine rice, garnished with chopped coriander leaves.

An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009