Nicky Sinden, from Addicted to Fishing, has graciously given us another delicious recipe – one especially good for these colder nights!
Theres nothing better than partnering a curry with a tasty, juicy kingfish. If you can’t get your hands on one, this would work with virtually any fish – just be aware to not overcook it, it doesn’t take long to poach in the curry sauce.
Ingredients
1 red capsicum, sliced
1 yellow capsicum, sliced
1 spring onion, cut into 1 inch pieces (green part)
1 can of coconut milk
2 Tbsp of fish sauce
3 Tbsp Penang curry paste
Juice & zest of 1/2 a lime
1/4 cup of water
1 cup of broccoli, cut into bite sized
florets
300g of kingfish
To garnish:
Roasted salted peanuts, chopped
Fresh coriander
Roti or rice
Method
- In a frypan with high sides, brown your capsicum with a little bit of oil over a medium heat. Add in your spring onions and cook for a minute.
- Add the coconut milk, fish sauce, curry paste, lime and water. Simmer until it thickens a wee bit.
- Trim all the blood lines and skin off your kingfish. Cut it into decent 1 inch thick pieces.
- Just before serving, as the sauce is simmering, add in the broccoli and poach the raw kingfish.
- Only cook the fish for 3 minutes or so, turning once. Take it off the heat and serve immediately (to ensure it doesn’t over cook).
- Serve with roti or rice, fresh coriander and chopped peanuts.
Enjoy!
