FIRE Journey 1, Topic 1
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P1 | Recipe

Thai Fish Curry, Pak Choi

Pete Goffe-Wood
Foodie's delight | From the Chef's kitchen
Course Fish
Cuisine Thai
Servings 4
Calories 623 kcal

Ingredients
  

  • 12 Prawns Uncooked with shells and heads on
  • 800 g White fish - hake, kingklip, carpenter, angel fish
  • 1 bulb Fennel
  • 4 tbsp Ginger Roughly chopped
  • 2 sticks Lemongrass, roughly chopped
  • 1 Onion roughly chopped
  • 200 ml Coconut oil
  • 2 tins Coconut cream
  • 150 ml White wine (Optional)
  • 500 ml Water
  • 1 sachet Tom yum paste or Thai red curry paste
  • 3 Limes (only the juice)
  • 15 ml Fish sauce
  • Salt and pepper
  • 200 g Pak choi or Chinese cabbage
  • 2 tbsp Spring onions, thinly sliced
  • 2 tbsp Coriander, picked
  • 2 tbsp Green or red chillies, roughly chopped

Instructions
 

  • Peel and clean the prawns, keep the head sand the shells to one side. Trim the fish into 8 even pieces and put any trimmings together with the prawn shells.
  • Cut the stems off the fennel bulb, cut the fennel bulb in half and thinly slice, keep to one side.
  • Roughly chop the remainder of the fennel stems and leaves and combine it with the rest of the chopped vegetables.
  • Heat half of the coconut oil in a medium size saucepan, when it is smoking hot add the prawn shells and fish trimmings and fry until the prawn shells turn pink. Then add the chopped vegetables and fry until they begin to soften.
  • Add the coconut cream, the white wine (optional) and the water and bring to boil. Reduce the heat to a simmer, put a lid on the pot and cook for 20 minutes. Remove from the heat and strain the liquid.
  • Heat the rest of the coconut oil in another large casserole dish, add the sliced fennel and fry until it is soft and translucent. Add the Tom Yum or Red Curry paste and fry for 2 minutes. Add the strained liquid. Bring the liquid to boil and then reduce the heat to a simmer and leave to reduce by one third (this is not a thick curry like the Indians make but has more of a soupy consistency).
  • Add the lime juice and the fish sauce and season to taste with salt and pepper.
  • Once you are happy with the flavour and the consistency add the prawns and cook for a further 5 minutes before removing from the heat.
  • Heat a separate frying pan with a little oil, season the white fish with salt and pepper and fry over a high heat until the fish is cooked and brown on both sides.
  • Steam the pak choi or cabbage and place that in the centre of your serving bowls then place the cooked pieces of fish on top of the choi, top with prawns and pour over the soup.
  • Garnish with the chopped spring onion, coriander and chilli.

Video

Notes

If you can’t find fresh fennel bulb, substitute with 1 tbsp fennel seeds and add another sliced onion.

Nutrition

Calories: 623kcalCarbohydrates: 12gProtein: 40gFat: 46gSaturated Fat: 38gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 38mgSodium: 648mgPotassium: 1167mgFiber: 2gSugar: 4gVitamin A: 134IUVitamin C: 10mgCalcium: 148mgIron: 3mg
Keyword chinese cabbage, coconut cream, coconut oil, coriander, fennel, fish sauce, ginger, green chillies, lemongrass, lime juice, Onion, pak choi, pepper, prawns, red chillies, salt, spring onions, thai red curry paste, tom yum paste, water, white fish, white wine
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