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Crafty and Not Too Fishy Fish Curry

September 16, 2008

Max and I have just made this for dinner. It’s sitting in the pot waiting for the rice to cook. Now, i really don’t get into fish – but THIS i can eat as it’s more spicy and cabbagey then fishy. I love it, in fact. Why don’t you give it a go?! The cabbage keeps the fish lovely and moist – and helps to form neat little bite size morsels – not too fishy at all! Chinese cabbage is extra good as it has that really cool spiderwebby stretchiness that keeps the parcels nice and firm!

If you DEFO won’t eat fish – you could try this with chunks of pumpkin in the rolls – you’ll just need to cook them for longer (about 15 minutes on an even simmer). Or you could put chicken fillets in there. Or some deep fried tofu would be lovely too.

Please note: This makes a mild curry that Max can eat too – definitely add some fresh chilli to amp things up if you like!

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Amazingly Delicious Fish Curry

2 tsp of red curry paste – DIY or store bought
1 440 g tin of coconut milk
1/2 cup chicken stock
1/2 kilo of nice fish fillets – cut into little bite sized pieces – no bones please!
1 large CHINESE cabbage – for extra stretch
Juice of one lime – or 1 tbsp of lime juice
1/2 tsp soy sauce
1/2 tsp fish sauce
1/2 tsp white pepper
1 clove garlic, 1 inch piece of ginger, 1 small onion, 3 candlenuts (or macadamias!) – all ground to a paste in a food processor or mortar and pestle
1 tbsp of peanut or other good frying oil
Some toothpicks for securing the ‘fishy cabbage rolls’

First cut the end off the cabbage – discard the outer leaves for compost and separate the rest of the leaves nicely. Also remove any hardcore woody ends too – they’ll make for a yick mouthful and tricky wrapping too. Put on a large pot of water to boil – and blanch the leaves for about 30 seconds each – until soft. Place a leaf flat and pop the bite sized raw piece of fish in the centre. Fold one end of the leaf over – the fold the sides in – and finally roll the whole lot over and secure into a neat, tightish parcel with a toothpick. (Easy. Max did this for me this afternoon)

Next – fry the garlic, ginger, onion, nut paste in a spoonful of oil until fragrant. Add the red curry paste and fry for 30 seconds or so, stirring. Next add the stock and stir till combined. Then add the coconut milk, lime juice, pepper, soy and fish sauce.

Bring to a fairly serious simmer and then pop in the cabbage/fish parcels. Now, slosh it around a bit so the curry sauce gets all over the fish. Next, bring the whole lot up to the boil, and turn off the heat. Allow to sit for 15 minutes while you cook some rice.

When your rice is done, turn the fish back on and bring up to the boil again. Allow to sit for 5 minutes with the lid on before serving.

Enjoy with a nice cold beer or glass of crisp white wine!

xx Mikes

Also:
Imaginary Friends
Neneh Cherry

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Listening to: Feist – Mushaboom (Postal Service Remix)

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