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.
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.
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.
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!).
500gkingklip filletcut into two portions (or 2 frozen kingklip portions, defrosted)
2TbspThai Green curry pasteI always use Mae Ploy brand - nothing else compares
zest of 1 lime
150gbaby marrow ribbonsslice lengthways with a peeler to achieve the ribbons
2leekswashed and trimmed, then finely sliced
4Tbspcoconut milk
salt and freshly ground black pepper
roughly chopped coriander leavesto serve
lime wedgesto 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.
Keyword: curry, hake, kingklip, line fish, white fish
Prep Time: 5minutes
Cook Time: 30minutes
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/
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.
Keyword: curry, fresh fish, frozen fish, line fish, yellowtail
Prep Time: 30minutes
Cook Time: 20minutes
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.
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.
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.
