Wild Thai Green Fish Curry - Recipe by Courtney Roulston

Ingredients

1 x 700 g pack MSC-certified skin-off hoki fillets (look for the MSC blue fish tick label), thawed, cut into 5 cm chunks
350mL chicken stock
4 kaffir lime leaves, roughly torn
250mL coconut milk, plus extra to serve
1 1/2cups sugar snap peas, trimmed
1 1/2cups snow peas, trimmed
1 Tbs fish sauce
1 lime
Steamed rice to serve

Green curry paste:

1 lemongrass stalk, trimmed, roughly chopped
4 cloves garlic, peeled, chopped
2 eschalots, peeled, sliced
2 Tbs fresh ginger, peeled, sliced
2 long green chillies, sliced
1/2 bunch coriander, stems and leaf sprigs separated to garnish
1 loosely packed cup baby spinach
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp sea salt flakes
1 tsp sugar
2 Tbs light olive oil

Method

Place all of the green curry paste ingredients into a high-speed blender and blitz until smooth and bright green.

Heat a large frying pan over a medium heat and pour in the curry paste. Fry off for 3-4 minutes, or until the paste is fragrant and starting to slightly split. Pour in the chicken stock and bring up to a simmer for 2-3 minutes. Tear up the kaffir lime leaves and add into the pan along with 200mL of the coconut cream and bring back up to a gentle simmer.

Add in the fish and leave on a very gentle simmer for 3-4 minutes, or until the fish is half cooked. Add in the sugar snap peas and snow peas and cook for 2 minutes to soften before turning off the heat.

Add in the fish sauce and the juice from ½ of the lime and check for balance. Garnish with remaining coconut milk and coriander sprigs before serving with steamed rice and lime wedges on the side.

Credits: Courtney Roulston

Photo Credits: Courtney Roulston