Featured Monthly Recipe
Recipe of the month:
Green Coconut Fish Curry with Fresh Mango Salsa
Serves 2
Ingredients
2 Kingklip Fillets / portions about 250g each
1 handful each fresh basisl, coriander and mint leaves, chopped
2 Spring Onions finely sliced
1 Mango, finely sliced
2 tablespoons Vegetable Oil
1 medium Onion finely chopped
2 tablespoons Thai Green curry Paste
½ teaspoon Fresh Ginger, finely chopped
Juice of one lime
½ teaspoon Castor Sugar
2 tablespoons Fish Sauce
1 can Coconut Milk
Sea salt to taste
Method
To make the mango salsa, place the herbs, spring onions and
mango in a bowl and combine well. Refrigerate until ready to use.
Heat 1 tablespoon of the oil in a non-stick frying pan and gently
cook the onion until softened (it should be glassy and not browned).
Add the curry paste and ginger, and sauté for 2 minutes.
Stir in the lime juice, sugar, fish sauce and coconut milk. Season
to taste. Simmer gently for 5 minutes, then transfer to a large
bowl.
Heat the remaining oil in the frying pan and sear the Kingklip on
both sides for about a minute. Return the coconut sauce to the pan
and cook for a further 3 minutes, making sure not to overcook the
fish.
Plate the fish, adding a generous helping of the sauce, and top with
dollops of mango salsa.
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us your favourites via email. The best recipe each month
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