Grilled Flathead in red curry glaze
The tails of the flathead are considered to be the best part of this fish. They can become quite dry when grilled so this recipe works very well as it's a moist method of cookery. The flesh is tender, white and sweet and can be frozen quite successfully.
This is a simple but flavoursome curry and will take only 10 minutes to make. It can be served with steamed ginger infused rice and a good Riesling will do it justice.
Prep time 5 minutes
Cooking time 10 minutes
Serves 4
Ingredients
600g flathead tails (cut into 8cm pieces)
30 ml Jingilli extra virgin olive oil
300 ml coconut cream
4 tablespoons Thai style red curry paste
2 medium brown onions (halved and sliced 5ml thick)
4 tablespoons fish sauce
1 tablespoon palm sugar (thinly shaved)
1 small birds eye red chilli (seeds removed and finely sliced) optional
1 bunch Thai basil
1 lime
½ bunch Coriander
Method
Heat the wok with half of the coconut cream (taken from the top of the tin) until separation occurs. It should look split at the edges of the wok and the whiteness almost faded. The bouquet of roasted coconut should be prevalent. Add the red curry paste, combine and fry until fragrant (30 seconds).
Add the sliced onions and stir-fry quickly for 1 minute. Add the lime zest and juice, palm sugar, fish sauce, chilli (optional) and remainder of the coconut cream. Finish by adding the torn Thai basil leaves and roughly chopped coriander.
Grill the flathead pieces on a preheated oiled hotplate and place into serving bowls. Ladle a portion of the curry over the fish and top with a little extra coconut cream and coriander. |
