- 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
- Place a large frying pan on a medium heat. Add oil, onion and garlic and sweat for 5 minutes until soft and transparent.
- Add green curry paste, ginger, chilli and lemon grass and cook for 1 minute to release flavours, stirring with a wooden spoon.
- Pour in coconut cream, add whole coriander root and simmer gently for 15 minutes.
- 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.
- 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