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South Vietnamese fish curry
- Prep time:
- 30 mins
- Cook time:
- 15 mins
- Serves:
- 4
Tom Kime’s fragrant fish curry is a feast for the senses
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Ingredients
For the spice paste
- 1 tbsp vegetable oil
- 4 Shallots, finely chopped
- 3 cloves Garlic, finely chopped
- 1 stem Lemon grass, tough outer leaves removed, inside finely sliced
- 15g Ginger, peeled and finely grated
- 1/2 tsp dried crushed Indian chilli
- 1 tsp mild curry powder
- 1/2 tsp ground Cinnamon
- 1/2 tsp ground Coriander seeds
- 6 whole Star anise
- 1 red finger chilli, chopped
For the curry
- 400ml coconut cream
- 300 ml water
- 3 Thai lime leaves
- 250 g peeled raw tiger Prawns
- 350 g firm white fish, (such as snapper or bream), skinned and cut into 3cm cubes
- 20 leaves Thai Basil, coarsely chopped
- 30 coriander leaves, coarsely chopped
- 6 Spring onions, finely chopped
- steamed rice, to serve
For the garnish
- 2 Thai lime leaves, stems removed, rolled tightly and finely sliced
- 1 stem Lemon grass, tough outer leaves removed, inside finely sliced
- 1 red finger chilli, sliced
- 15g Ginger, peeled and finely grated
- 1 lime, juice only
- 2 tbsp Fish Sauce
Method
1. For the spice paste heat the oil in a wok or deep, heavy-based pan. Fry the shallot, garlic, lemon grass and ginger on a medium-high heat for 3-4 minutes.2. Working in a well-ventilated space because of the aromatic fumes, add the dried spices and the fresh chilli and cook until the spices are toasted and very aromatic.
3. For the curry: pour in the coconut cream and the water, add the lime leaves and bring to the boil. Cook gently until the liquid is reduced by half.
4. Reduce the heat and add the prawns and the cubed white fish. Simmer gently for 5 minutes – the fish is very delicate.
5. When the fish is poached, stir in the chopped Thai basil, coriander and spring onions.
6. To serve, garnish the curry with the shredded lime leaves, chopped lemon grass, chilli, ginger, lime juice and fish sauce and serve with steamed rice.
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