Yellowtail Ginger and Coconut Curry
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.Print Recipe
- 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)
- 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.