I was never a fish lover. I was a fish hater. I blame my mother, the great fisher woman, and her ability to catch multitudes of fish whenever she threw in a line. I tell you, fish quake in their fins at the sound of her cast, she’s pretty good. Needless to say, our childhood featured a LOT of fish. Especially because money was tight, and fish were free. So after being forced to eat fish about a thousand times, I decided to boycott. And did so for a good 15 years. It’s only just now that I’ve regained my taste for the ol’ fishy.
Today’s recipe is a quicky. A red fish curry quicky. I whipped this number up mid week for me and husband and it was delish. Hot and spicy, but light and not leaving you feeling stodgy after. It’s super low fat and full of goodness all round so get on it.
Red Fish Curry with basmati rice
2 x 125g fillets white fish, diced into chunks
2 tbs thai red curry paste
1 onion, diced
½ zucchini, diced
1 sweet potato, diced
3 sticks celery, sliced
Handful beans chopped
2 cups chicken stock
1/2 375ml Carnation light and creamy coconut (evaporated milk)
Rice to serve
1 tbs olive oil
Fry the onion on medium heat in a saucepan until tender. Add in the rest of the vegetables and cook for about 5 minutes. Add the chicken stock along with the red curry paste. Simmer for about 20 minutes until the sweet potato is cooked through. Add the light and creamy and simmer for a further 10 minutes. In the last 5 minutes add in the fish.
Before serving, check that the fish is cooked. Serve with rice and a sprinkle of fresh coriander on top.