Baby Marrow and Kingklip Green Curry Parcels
Baby marrow and kingklip green curry parcels
Servings: 2
I love a green curry, so this recipe is right up my alley. I found it on the Food and Home website - https://www.foodandhome.co.za. I tweaked it a bit... I know one of my customers makes it every time she gets frozen kingklip portions from me (she comes especially for them!).
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Ingredients
- 500g kingklip fillet cut into two portions (or 2 frozen kingklip portions, defrosted)
- 2 Tbsp Thai Green curry paste I always use Mae Ploy brand - nothing else compares
- zest of 1 lime
- 150 g baby marrow ribbons slice lengthways with a peeler to achieve the ribbons
- 2 leeks washed and trimmed, then finely sliced
- 4 Tbsp coconut milk
- salt and freshly ground black pepper
- roughly chopped coriander leaves to serve
- lime wedges to serve
- few drops sesame oil
Instructions
- Preheat the oven to 200˚C. Place each piece of fish in the centre of a large 25cm foil square. Turn up the edges of the foil to create a little parcel, which will contain the liquid and ingredients.
- Top each piece of kingklip with half of the green curry paste and rub it onto the fish, followed by a little lime zest, a handful baby marrow ribbons, the sliced leeks and coconut milk (divide the ingredients between the parcels). Season well and crimp the top of the foil parcels to enclose the fish, making sure there are no gaps for the steam to escape.
- Place the fish parcels in a roasting dish and bake in the preheated oven, 10 – 15 minutes. Check to see if the kingklip is cooked after this time has passed and return to the oven for a few minutes more, if needed.4. Serve with chopped coriander, lime wedges for squeezing, a few drops sesame oil and garnish with pea shoots, if desired.