Name: Pan-fried fish with thai curry sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3/4 cup (185ml) boiling water; 200 gram green beans, halved diagonally; 2 carrots, cut into batons; 500 gram flathead fillets, halved diagonally; 2 tablespoon rice bran oil; 1 tablespoon thai yellow or green curry paste; 270 millilitre light coconut milk; 1 large lime or lemon, juice of; steamed rice, lime wedges, to serve

Pan-fried fish with thai curry sauce

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

3/4 cup (185ml) boiling water

200 gram green beans, halved diagonally

2 carrots, cut into batons

500 gram flathead fillets, halved diagonally

2 tablespoon rice bran oil

1 tablespoon thai yellow or green curry paste

270 millilitre light coconut milk

1 large lime or lemon, juice of

steamed rice, lime wedges, to serve

Method

1.Place boiling water, beans and carrot in a non-stick frying pan on medium-high heat and simmer for 5 minutes, until tender and water is almost evaporated. Remove from pan and keep warm.

2.Dust fish in seasoned flour. Heat oil in pan on medium-high. Cook fish for 2-3 minutes each side, until golden. Remove from pan.

3.Stir curry paste on low heat for 20 seconds. Add coconut milk, increase heat to medium, stir until smooth. Stir in lime juice. Serve fish with vegetables, rice and lime wedges. Spoon over sauce.

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Ingredients

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