Thai-style Red Curry of Mahi Mahi & Oyster Mushrooms

27/11/2018 Posted by admin

Recipe from sydneyfishmarket出售老域名.au/seafood-school/Serves 6


800g mahi mahi steaks, skin off1 tablespoon vegetable oil1 tablespoon coconut cream (see notes)1⁄2 cup red curry paste (see notes)100g oyster mushrooms, sliced1 cup coconut milk (see notes)1 teaspoon palm sugar1 tablespoon fish sauce1 lime, juiced3 kaffir lime leaves, very finely shredded (see notes)Steamed jasmine rice, to serve2 limes, cut into wedgesMethod

Cut fish into bite-sized chunks.

Heat a wok or large saucepan over a medium heat. Add the vegetable oil and coconut cream and stir for a minute. Add the curry paste and cook for a few minutes until oil rises to the top and it smells fragrant.

Add the fish and toss well to coat in the curry paste mixture, add mushrooms, coconut milk, palm sugar and fish sauce, reduce heat, cover and simmer for 3-5 minutes, until fish flakes easily when tested with a fork.

Stir the lime juice and most of the kaffir lime leaves through, garnish with remaining kaffir lime leaves and serve with steamed rice and lime wedges.

Notes: If time permits make your own coconut cream and milk, otherwise use a good brand of coconut milk (such as Ayam) and you should be able to use the thick coconut cream that settles at the top of the can to fry the curry paste. Use a good commercial curry paste such as Simon Johnson’s, Christine Manfield’s or Charmaine Solomon’s; if using an Asian curry paste, be aware that it may be stronger and you may need to reduce the quantity by up to half. Kaffir lime leaves are available from fruit and vegetable shops; they’re usually joined in pairs, 1 lime leaf equals 1 pair.

Alternative species: mackerel, morwong, striped marlin, tuna, yellowtail kingfish.

Recipe fromhttp://www.sydneyfishmarket出售老域名.au/seafood-school/

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