Coconut Turmeric Fish Curry

Serves 2
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Directions

  1. 1Heat the Six-Eyed Chilli Crispy Oil in a large pan over medium heat.
  2. 2Heat the Six-Eyed Chilli Crispy Oil in a large pan over medium heat.
  3. 3Heat the Six-Eyed Chilli Crispy Oil in a large pan over medium heat.
  4. 4Add the ginger and lemongrass and cook for 1-2 minutes until fragrant.
  5. 5Add the ginger and lemongrass and cook for 1-2 minutes until fragrant.
  6. 6Add the ginger and lemongrass and cook for 1-2 minutes until fragrant.
  7. 7Stir through the Thai curry paste and turmeric and cook for another minute to deepen the flavours.
  8. 8Stir through the Thai curry paste and turmeric and cook for another minute to deepen the flavours.
  9. 9Stir through the Thai curry paste and turmeric and cook for another minute to deepen the flavours.
  10. 10Pour in the coconut milk, then stir through the fish sauce and lime juice.
  11. 11Pour in the coconut milk, then stir through the fish sauce and lime juice.
  12. 12Pour in the coconut milk, then stir through the fish sauce and lime juice.
  13. 13Meanwhile, char the bok choy in a hot pan until lightly caramelised and tender.
  14. 14Meanwhile, char the bok choy in a hot pan until lightly caramelised and tender.
  15. 15Meanwhile, char the bok choy in a hot pan until lightly caramelised and tender.
  16. 16Nestle the fish fillets into the curry sauce.
  17. 17Nestle the fish fillets into the curry sauce.
  18. 18Nestle the fish fillets into the curry sauce.
  19. 19Cover and simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
  20. 20Cover and simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
  21. 21Cover and simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.
  22. 22Serve the fish over jasmine rice with the charred bok choy and plenty of the coconut turmeric sauce.
  23. 23Serve the fish over jasmine rice with the charred bok choy and plenty of the coconut turmeric sauce.
  24. 24Serve the fish over jasmine rice with the charred bok choy and plenty of the coconut turmeric sauce.
  25. 25Finish with fresh coriander and an extra spoonful of Chilli Crispy Oil.
  26. 26Finish with fresh coriander and an extra spoonful of Chilli Crispy Oil.
  27. 27Finish with fresh coriander and an extra spoonful of Chilli Crispy Oil.

Ingredients

  • 1 tbsp Six-Eyed Scorpion Chilli Crispy Oil
  • 1 tbsp Six-Eyed Scorpion Chilli Crispy Oil
  • 1 tbsp Six-Eyed Scorpion Chilli Crispy Oil
  • 1 tbsp ginger, finely grated
  • 1 tbsp ginger, finely grated
  • 1 tbsp ginger, finely grated
  • 1 tbsp lemongrass
  • 1 tbsp lemongrass
  • 1 tbsp lemongrass
  • 2 tbsp red Thai curry paste
  • 2 tbsp red Thai curry paste
  • 2 tbsp red Thai curry paste
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 0.5 Juice of lime
  • 0.5 Juice of lime
  • 0.5 Juice of lime
  • 2 x 200g fillets cod, barramundi or any white fish
  • 2 x 200g fillets cod, barramundi or any white fish
  • 2 x 200g fillets cod, barramundi or any white fish
  • 2 baby bok choy, halved
  • 2 baby bok choy, halved
  • 2 baby bok choy, halved
  • Steamed jasmine rice, to serve
  • Steamed jasmine rice, to serve
  • Steamed jasmine rice, to serve
  • Fresh coriander, to serve
  • Fresh coriander, to serve
  • Fresh coriander, to serve

Equipment

large pan

Tips

  • The Six-Side Scorpion crispy chili oil adds the perfect amount of heat and crunch and completely transforms a simple coconut curry.
  • Cook fish for 5 to 7 minutes until flaky and tender.
  • Char the bok choy in a hot pan until lightly caramelised and tender.
  • Serve with plenty of the delicious sauce and finish with some chili oil for that final hit of heat.