Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 1/2tablespoons sunflower oil
- 2-3tablespoons dry curry Paste
- 1 1/4 cup coconut milk
- 1 1/2tablespoons fish sauce
- 25grams coconut sugar, palm or brown sugar
- 4 sea bass fillets, fine bones removed, 4 x 250 g
- 3tablespoons tamarind Purée, or 2½ tablespoons lime juice
- 4 kaffir lime leaves, finely shredded (to garnish)
- 3 slices red chilli (to garnish)
Method
Step 1 of 4
Heat the oil in a wok or saucepan. Stir-fry the curry paste over a medium heat for 3-4 minutes or until fragrant.
Step 2 of 4
Add the coconut milk, fish sauce and sugar or honey and simmer gently for 2-3 minutes or until the sugar has dissolved.
Step 3 of 4
Add the fish fillets and the tamarind purée or lime juice. Splash the sauce over the top and cook for 4-5 minutes or until the fish is done, moving it occasionally. The sauce should be slightly mild, sweet and sour to taste, not too hot. Taste and adjust the seasoning.
Step 4 of 4
Spoon on to 4 warm serving plates and garnish with kaffir lime leaves and chilli slices.
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