dimanche, mars 04, 2007

Cod Fish Steaks with Thai Green Curry

We try to eat Fish at least once a week and for Saturday we managed to buy a few thick Cod Fish Fillets (from the back of the fish) from Nordsee in town. I didn't feel like eating it European-style and so decided to combine methods and make a Thai Green Curry with it.

It was simple to make and really tasty. Do note that palm sugar and sweet Thai Basil leaves are important and do make a difference to the taste of the curry.

2 Thick Cod Fish Back Fillets
Ground Turmeric
Salt and Pepper
Corn Flour

1 big Zucchini or a few small round Thai Aubergines

2 Shallots (sliced)
2 cloves of Garlic (diced)
1 stalk of Lemongrass (bashed and cut into 3 pieces)
1 thumb-sized Galangal (sliced)
1 Tbsp ground Cumin
1 Tbsp ground Coriander seeds
2-3 Tbsps Thai Green Curry paste
Kaffir Lime Leaves
400ml Coconut Milk
1 Tbsp Palm Sugar
1 Tbsp Fish Sauce
Sweet Thai Basil Leaves
Lime Juice

Sweet Peas
Fresh Coriander Leaves

Marinate the fish fillets with a little ground Turmeric, salt and pepper. Heat up a little oil in a reasonably deep non-stick frying pan, coat the fillets lightly with corn flour and when the oil is hot, slide the fillets in it to be seared. Cook on both sides till golden brown, but do not overcook the fish. The fillets should still be in one piece. Take out of the pan and put aside. Squeeze some lime juice over them.

Cut up the zucchini into 5 x 2 cm pieces. Grill them on the frying pan. Do not cook them through, just take them out of the pan when they are nicely grilled on the sides. Set aside.

Heat up a little more oil in the pan, brown the shallots, garlic, lemongrass and galangal. Add in the ground spices. Add in the green curry paste. You could make some yourself (I usually do it in a huge quantity and then freeze them in small batches) or use the industrially-made ones that we can find easily in most Asian groceries (this time around I used the Asian Home Gourmet paste as I need to stop putting stuff in the freezer in preparation for our move to Italy). Fry the paste till it's fragrant. Then add in a few lime leaves, the coconut milk, stir everything well and then stir in the palm sugar and fish sauce. Add the sweet basil leaves, squeeze in some lime juice and cover the pan. Simmer over medium-low heat for 15 minutes.

Remove the cover (the sweet basil fragrance will reach your nostrils, really nice), add in some frozen sweet peas, the zucchini and gently place the fish fillets in the curry sauce. Put some fresh coriander leaves on top, cover and cook over low heat for another 5 minutes. Serve hot.

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