Recipes
WHITING FILLETS WITH GREEN BANANA CURRY
Serves 4
- peanut or vegetable oil
- ½ red onion, chopped
- 1 garlic clove, crushed
- 1 tbsp freshly grated ginger
- 1 tspn ground turmeric
- 1 tbsp Thai green curry paste
- 1 cup coconut cream
- a good splash of Asian fish sauce
- ½ tspn shaved palm sugar
- 3-4 limes
- 4 firm bananas, sliced on diagonal
- 2 tbsp freshly chopped coriander
- 4 x 180 gm whiting fillets, boned
- freshly ground salt & pepper
Heat oil in a large pot and gently saute onion, garlic and ginger. Add turmeric and curry paste. Mix well and briefly cook to toast.
Then add ½ cup coconut cream, fish sauce, sugar, juice of 2-3 limes and bananas. Mix well, turn heat down and cook for about 6-7 mins until thick and fragrant, adding remaining coconut cream as you do so. Remove from heat, taste for seasoning, and stir in coriander.
When curry is almost ready, season fish and panfry in a thin layer of oil, skin side down first. Drain well.
Then spoon banana curry on to individual plates, place fish alongside and serve with a lime wedge on the side and a garnish of coriander.