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Thai Red Curry Noodles with Hake

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Thai Red Curry Noodles with Hake

Course: Light Meal, Main Course
Cuisine: Curry, Thai
Keyword: curry, fresh fish, frozen fish, hake, Thai
Servings: 4
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Ingredients

  • 1 Tbsp olive oil
  • 1 pack Mother City Fish hake about 750g, fresh or defrosted, cut into bite-size pieces
  • salt & freshly ground pepper to taste
  • 3 cloves garlic mince
  • 1 red pepper diced
  • 1 onion diced
  • 3 Tbsp red curry paste
  • 1 Tbsp freshly grated ginger
  • 6 cups NOMU chicken stock diluted as per instructions
  • 1 cup coconut milk
  • ½ pack rice noodles
  • 1 Tbsp fish sauce
  • 2 tsp brown sugar
  • 3 spring onions thinly sliced
  • ½ cup fresh coriander leaves chopped
  • ¼ cup fresh basil leaves chopped
  • 2 Tbsp freshly squeezed lime juice

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add garlic, red pepper and onion. Cook, stirring occasionally, until soft, about 3-4 minutes.
  • Stir in red curry paste and ginger until fragrant, about 1 minute.
  • Stir in chicken broth and coconut milk.
  • Stir in fish pieces. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 5 minutes.
  • Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  • Remove from heat; stir in spring onions, coriander, basil and lime juice; season with salt and pepper, to taste. Serve immediately.

Kingklip Thai Red Fish Curry

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Kingklip Thai Red Fish Curry

Course: Main Course
Cuisine: Asian, Thai
Diet: Gluten Free
Keyword: curry, fresh fish, frozen fish, kingklip, main course, Thai
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
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Ingredients

  • kingklip fillets about 400g each
  • 1 tsp turmeric
  • 4 Tbsp peanut oil
  • 3 Tbsp Thai red curry paste
  • 4 onions finely chopped
  • grated rind of 1 lime
  • 1 cup coconut milk
  • 8 small red/green chillies
  • 2 Tbsp fish sauce
  • juice of 1 lime or half a lemon
  • 20 fresh basil leaves

Instructions

  • Rub fish with turmeric and salt and fry lightly in hot oil.
  • Remove from pan. Place red curry paste and onions in pan stirring constantly until fragrant. Add grated lime rind, coconut milk, 1 cup of water, whole chillies and fish sauce. Simmer uncovered for 10 minutes.
  • Add fish and continue to simmer for a further 10 mins. Stir in lime juice and basil leaves and serve at once with steamed rice.

Hake Green Curry

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Hake Green Curry

Course: Main Course
Cuisine: Thai
Diet: Gluten Free
Keyword: comfort food, curry, fresh fish, frozen fish, hake, Thai, white fish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Easy to prepare and oh so delicious
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Ingredients

  • 1 Tbsp sunflower oil
  • 3 Tbsp green curry paste
  • 125 ml chicken stock
  • 600 ml coconut milk
  • 4 lime leaves torn
  • 800 g skinless hake fillets cut into bite-sized chunks
  • 100 g fine green beans trimmed and cut into 2-3cm lengths
  • 200 g tenderstem broccoli cut into 3cm lengths
  • 2 Tbsp fish sauce
  • 1 Tbsp lime juice
  • handful basil leaves

Instructions

  • Heat oil in a large saucepan over high heat. Fry the curry paste for 2 minutes until fragrant.
  • Add the stock & coconut milk and simmer for 10 minutes to reduce.
  • Add hake, beans and broccoli and simmer for a further 5 minutes, then add fish sauce and lime juice and simmer for an extra minute or 2 until fish i cooked through.
  • Taste and adjust seasoning if necessary. Serve with steamed rice.

Prawn and Kingklip Laksa

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Prawn & Kingklip Laksa

Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: kingklip, prawns
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Ren Elworthy
I found this recipe in a Fairlady magazine 10 years ago and it regularly features at special dinners in our home. I often substitue the ingredients, but this was the last version and it was an absolute crowd pleaser!
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Ingredients

For the laksa paste

  • 1 shallot or ½ red onion finely chopped
  • 2 garlic cloves crushed
  • ½ tsp sea salt
  • 2 bird's eye chillies chopped
  • ⅓ cup macadamia nuts chopped
  • 3 cm fresh ginger peeled and chopped
  • 2 stems lemon grass peeled and sliced
  • 2 Tbsp fresh coriander
  • 2 tsp shrimp paste
  • 1 tsp coconut sugar you can use cane sugar
  • 1 tsp ground turmeric
  • ¼ cup macadamia nut oil or peanut oil

For the soup

  • 1 Tbsp macadamia nut oil or peanut oil
  • 3 cups fish stock
  • 1 can coconut milk
  • 200 g rice noodles optional
  • 400 g prawns heads off and deveined
  • 400 g kingklip fillet cut into bite sized chunks

To serve

  • ½ small cucumber peeled and sliced into matchsticks
  • 100 g mung bean sprouts
  • 50 g chopped macadamia nuts toasted
  • red chilli sliced
  • fresh coriander

Instructions

  • Blend all the paste ingredients in a Nutribullet or mini food processor. You can also use a pestle and mortar, but it would require some elbow grease! If you're doing it in a pestle & mortar, start with the onion, garlic and salt and then add the rest of the ingredients one by one.
  • Heat 1Tbsp oil in a large wok and fry the laksa paste until fragrant. Add the fish stock and bring to the boil, then simmer for about 15 minutes. Add the coconut milk and cook for a few minutes before adding the noodles, prawns and kingklip. Simmer until the seafood is cooked.
  • Serve immediately with the cucumber, bean sprouts, macadamia nuts, chilli and coriander.

THAI RED MUSSEL CURRY

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Thai Red Mussel Curry

Course: Appetizer, Main Course
Cuisine: Seafood, Thai
Keyword: curry, mussels, seafood, Thai
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Mussels work well in just about any curry sauce. This one is no exception.
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Ingredients

  • 2-4 Tbsp red curry paste Mae Ploy is best!
  • coconut oil
  • large pinch of sugar
  • 1 tin coconut milk 400 ml
  • 4 lime leaves torn
  • 2 kg fresh mussels debearded and rinsed
  • 1 bird's eye chilli finely sliced
  • cooked jasmine rice

Instructions

  • Fry the paste in a pan with a little oil until it sizzles. Add the sugar, then the coconut milk, stirring until the paste dissolves. Add the lime leaves and simmer for 5 minutes.
  • Add to cleaned mussels to the pan, cover and cook for 3 minutes, shaking the pan until all the mussels open. Sprinkle with chilli and serve with jasmine rice.

Hake with Harissa and Coconut Cream

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Hake with Harissa and Coconut Cream

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, hake, kingklip, white fish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
michelleparkinphotography developed this recipe for @pesto_princess using our hake and their harissa paste. Harissa paste is made from chillies and red peppers, some garlic, oil and spices all blended to a paste that you can basically add to any dish. The Pesto Princess version is not mind-blowingly hot and I use it all the time.
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Ingredients

  • 2 cups coconut cream
  • Tbsp lime juice
  • ½ Tbsp fish sauce
  • 1 Tbsp honey
  • 1 cube or sachet fish stock concentrate
  • 2 Tbsp Pesto Princess Harissa Paste
  • 2 hake fillets approximately 375 g each
  • generous handful of kale washed and finely chopped
  • ½ tsp fresh chilli chopped
  • fresh coriander to serve
  • 4 lime wedges to serve
  • brown rice, couscous or grain of your choice

Instructions

  • In a large pan, over low heat, combine the coconut cream, lime juice, fish sauce, honey, fish stock and Pesto Princess Harissa Paste. Gently stir and cook until well combined – about five to seven minutes.
  • Reduce the heat to low and add the fish fillets. Cover the pan and simmer gently for ten to twelve minutes or longer, depending on the thickness of the fillets.
  • Gently remove the cooked fish and keep warm.
  • Add the chopped kale and chilli to the sauce, giving everything a stir to combine.
  • Plate up with some brown rice, couscous or grain of your choice. Place the fish on top and drizzle over the sauce. Top with fresh coriander and a slice of lime.

Baby Marrow and Kingklip Green Curry Parcels

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Baby marrow and kingklip green curry parcels

Course: Main Course
Cuisine: Thai
Keyword: curry, kingklip
Prep Time: 15 minutes
Cook Time: 15 minutes
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.

Jamie’s Keralan Fish Curry

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Jamie's Keralan Fish Curry

Course: Main Course
Keyword: curry, hake, kingklip, line fish, white fish
Prep Time: 5 minutes
Cook Time: 30 minutes
This is my go to fish curry and I make it regularly. It is always a hit. Easy, quick to prepare and delicious. You can't go wrong. I usually use a mixture of hake and kingklip, but you can really use whatever fish you have. You can find the original recipe at https://www.jamieoliver.com/recipes/fish-recipes/keralan-fish-curry/
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Ingredients

  • 6 shallots
  • 4 cloves garlic
  • 2.5 cm piece of ginger
  • 1 fresh green chilli
  • 750 g firm white fish
  • peanut oil
  • 1 tsp mustard seeds
  • 20 curry leaves
  • 1 Tbsp chilli powder
  • 1 tsp turmeric
  • 1 tin coconut milk 400 g
  • 1 tin chopped tomatoes 400 g
  • a few sprigs fresh coriander

Instructions

  • Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
  • Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
  • Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
  • Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
  • Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
  • Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

Yellowtail Ginger & Coconut Curry

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Yellowtail Ginger and Coconut Curry

Course: Main Course
Keyword: curry, fresh fish, frozen fish, line fish, yellowtail
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 2
This is just about the nicest fish dish I’ve ever made at home. Yellowtail is the perfect choice for this recipe. The curry sauce is powerful, but the fish holds up its flavour just beautifully. I will definitely be making this again and again.
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Ingredients

  • 500g yellowtail fillet, skin on, divided into 2 portions (or 2 frozen yellowtail portions, defrosted)
  • salt and pepper
  • 4 Tbsp extra virgin coconut oil
  • 1 bunch spring onions trimmed cut into 4cm segments and julienned
  • 1 thumb fresh ginger julienned
  • 1 tsp turmeric
  • 1 small carrot peeled and julienned
  • ½ punnet mange tout julienned
  • 1 can coconut cream
  • 2 Tbsp red curry paste
  • ½ punnet fresh coriander roughly chopped (to garnish)

Instructions

  • Heat half the oil in a small saucepan to medium heat. Add the spring onions and cook, stirring frequently, until lightly browned (2 to 3 min).
  • Add the ginger and turmeric and cook, stirring frequently (2 min).
  • Add the carrot and mange tout, stirring occasionally, until crisp-tender (3 to 4 min).
  • Transfer the vegetables to a bowl and cover to keep warm.Add the curry paste to the saucepan, fry for about 30 secs and add the coconut milk (whisk to combine). Simmer over medium low heat until reduced by about a third (roughly 6 mins).
  • Meanwhile, heat the rest of the oil in a heavy bottomed pan. Fry the fish skin side down first for 3-4 min. Then turn over and lower the heat to low. Cook for 2-3 mins or two until just cooked through.
  • Stir the cooked vegetables into the sauce and heat until warmed (about 1 minute).
  • Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with coriander and serve.

Andrea’s Coconut Kingklip Curry

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Andrea's Kingklip Coconut Curry

Course: Main Course
Keyword: curry, fresh fish, frozen fish, kingklip, line fish
Servings: 2
You may already know that Andrea @andreaskitchen on Instagram is a fantastic baker, but her family also needs to eat food other than cakes! She recently sent us this lovely looking recipe for a lime and coconut fish curry.
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Ingredients

  • 500 g kingklip fillet
  • 1 red onion finely sliced
  • 1 fat clove garlic crushed or grated
  • 1 thumb fresh ginger grated
  • 2 small tomatoes chopped
  • 1 handful green beans thinly sliced
  • 1 tsp ground fennel
  • 1 tsp ground turmeric
  • ½ tsp fish masala
  • salt
  • coconut oil
  • coconut cream
  • fresh lime/lemon
  • Fresh coriander leaves

Instructions

  • Cut kingklip fillets into bite-sized cubes.
  • Fry onion in coconut oil until glassy, add garlic and ginger. Fry briefly. Add spices (and fresh chilli if you like) toast and coat onions.
  • Add chopped tomatoes, stir.
  • Add coconut cream, salt, squeeze of lime and fresh beans. Simmer for 10mins.
  • Add fish, cook for 5 to 10 mins or until fish is just cooked. Test seasoning, add more lime should you require.