Perfect Fried Fish with Spicy Vegetables and Coriander Sauce
Ingredients
4 tablespoons olive oil
1 medium onion, sliced
2 tablespoons Thai green curry paste
500g baby potatoes, washed and halved
1 medium aubergine, in 3cm dice
300g baby carrots, scrubbed
2 cups chicken or fish stock
6x 180g pieces thick hapuku, skinned and boned
½ cup flour
salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
500g baby spinach leaves
½ cup coconut cream
Coriander sauce
2 cloves garlic
1 teaspoon salt
1 cup chopped fresh coriander
juice and grated zest of 1 lime
¼ cup extra virgin olive oil
Garnish
1 lime, cut into wedges
Description
You need to find thick fillets of a fish like hapuku or groper to make perfect fried fish, as the flesh has to look golden and inviting with moist flakes when you bite into it, The spicy mix of vegetables (which can be cooked ahead) with tangy relish-like coriander sauce makes this a rich, intriguing way to serve fish.
Method
In a large, shallow sauce heat the olive oil to a gentle heat. Add the onion and the curry paste and cook slowly, stirring often, until the onion softens.
Add the potatoes and aubergine and continue to cook, stirring occasionally, for around five minutes. Add the carrots and the stock, stir well then simmer gently until the vegetables are tender. Set aside while you cook the fish.
Toss the fish well in the flour mixed with the salt and pepper, and shake off an excess. Heat the oil in a large, heavy frying pan and over a medium to high heat cook the fish until golden on each side and just cooked through. Be very careful not to let the fish ‘stew’ and release its moisture. If the pan is not large enough it is better to cook the fish in batches.
In the meantime, return the curried vegetables to heat. Add the spinach and coconut cream, adjusting the seasoning if necessary, and cook for a further minute.
To make the coriander sauce, crush the garlic with the salt. Place these in a food processor with the coriander, lime juice and zest. Pulse well together then add the olive oil in a steady stream until it is incorporated. Taste and add extra salt if necessary.
To serve, place a portion of vegetables on each of six warmed plates. Top each with a piece of fried fish, a generous dollop of the coriander sauce and lime wedges.
Categories
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