A colourful and warming meal on a winter evening. Serve with rice.
Ingredients
For the fish with ginger and coconut curry
- 4 skinless, boneless fillets white fish
- Garlic salt and ground black pepper, to taste
- 2 spring onions
- Cooking oil, for frying
- 2 carrots — julienned
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 400ml can coconut milk
- 1 cup frozen peas — defrosted
- 60g baby spinach
Method
For the fish with ginger and coconut curry
- Season the fish with garlic salt and pepper. Set aside.
- Chop the spring onions, reserving the green parts for a garnish.
- Heat oil in a large pan and stir-fry the carrots and the white parts of the spring onions until starting to soften.
- Add the ginger, red curry paste and turmeric and stir with a wooden spoon for about 2 minutes until aromatic.
- Add the coconut milk and simmer for a few minutes.
- Add the peas and spinach and cook for another few minutes.
- Heat a little oil in another pan and pan-fry the fish until cooked through. If your fish fillets are thick, pan-fry until golden brown then place the pan in the oven at 180°C (160°C fan bake) until they are cooked through.
- Serve the fish on a bed of curry sauce, garnished with the green parts of the spring onions.