Thai Red Fish Curry

Ingredients

Sauce

10ml     Vegetable oil
1clove   Chopped garlic
1cm      Chopped ginger
1tsp     Cracked coriander seeds
1.5tsp   Good Thai red curry paste
1tsp     Paprika
1/2tsp   Ground cumin
1 tin    Coconut milk
1/2 tbls Tomato paste
1tsp     Soy sauce
1tsp     Fish sauce
20g      Brown sugar
1/2      Lime juiced
1        Lime Leaf

Rice

200g     Basmati rice
350ml    Quality chicken stock
1        Star anise
1        Bay leaf
3        Coriander seeds
1        Cardamom pod
½        Cinnamon stick
1        Onion

Herb salad

1        red onion finely sliced
1        red chilli finely sliced
40       coriander leaves
40       mint leaves
40       Thai leaves

Dressing

1tbls    Fish Sauce
1/2tbls  Soft light brown sugar
2tbls    Lime juice
1tbls    White wine vinegar

 

Warm all ingredients gently to dissolve sugar

Method

4x 150g of monkfish, cod, halibut, hake or turbot depending on budget (all of which are well suited to strong sauces)

Sauté garlic & ginger in oil until light golden.
Remove pan from heat & add coriander seeds, curry paste, paprika, lime leaves & cumin.
Decrease the heat & cook very slowly for about 2mins to release oils & flavours.
Stir in coconut milk, tomato paste, soy sauce, lime juice & sugar.
Cook until sauce starts to thicken.

Pass through a sieve.

Finely dice the onion.
In a heavy bottom pan that can go in the oven melt a knob of butter.
Sweat the onion in the butter.
When the onion has softened add the rice and the spices.
Sweat for a for a further 2 minutes to release aroma.
Pour stock over rice and bring to boil.

Cover and place in the oven @180◦c for 20 minutes.

Remove from oven and take off cover and fluff rice.

 

Assembly
Firstly make the sauce in advance, this will keep in the fridge for up to 5 days.

Half an hour before you are ready make the rice. When the rice comes out the oven heat a heavy bottomed frying pan and add a knob of butter and a dash of olive or rape seed oil.

Season the fish with sea salt and a little pepper.
When the butter is foaming place the fish in the pan the pan and leave on the heat until the fish starts to colour.
Place the fish in the oven @200◦c for 5-6 minutes depending on the thickness of the fish.
The fish will continue to cook after it comes out of the oven, so take care not to overcook it at this stage.
Give the fish a good squeeze of lemon before serving.

While the fish is cooking reheat the sauce and mix the herb salad with the dressing.

Divide the rice between 4 warm pasta bowls, making a mound in the middle of each bowl with the rice.
Pour the sauce round the rice creating a moat effect.
Place the fish on top of the rice and a good pile of herb salad on the fish.
Sprinkle with toasted almonds.

ENJOY!!

Opening Hours

Monday11:00 - 23:00

Tuesday11:00 - 23:00

Wednesday11:00 - 23:00

Thursday11:00 - 23:00

Friday10:00 - 23:00

Saturday10:00 - 23:00

Sunday10:00 - 23:00

Find us

The Ruddington Arms
56 Wilford Road,
Ruddington
Nottingham
NG11 6EQ

0115 984 1628


info@theruddingtonarms.com
www.theruddingtonarms.com