Tuesday, January 29, 2008

Sometimes Serendipity Shines!

The evening we made Thai Fish Curry was one of those days.

I was walking home wondering what delicious meal we would concoct this evening. As we were leaving for the bus, I said to Laura "I feel like a curry. Perhaps one with fish." Little did we realize the stars were aligning. Then Laura told me we were meeting Alisha and Meg at the fishmonger's to see if there was anything interesting.

When Meg and Alisha arrived, they produced a recipe book and asked what we thought of...the pages of the recipe book unfold to reveal...

Thai Green Fish Curry!!

Weird! Sweet Serendipity!

Do you ever encounter those meals, where you can pick out every ingredient and you can't imagine it more perfectly? Every component below added to the flavour and was perfect. Don't skimp on any of it.

We used two ingredients none of us had ever used before. Very exciting!
The fishmonger supplied us with ling cod, and the grocer supplied the red rice.

Bon Apetit!


750g ling cod (or any firm white fish), cut into small pieces
1 tbsp peanut oil
1 clove garlic, crushed
1 tbsp fresh lemon grass, finely chopped
1 red Thai chili, seeded and finely chopped
1/4 c Thai green curry paste

1 2/3 c coconut milk (cream is preferable)
1 c vegetable stock
2 green onions, finely chopped
350g green beans, chopped coarsely

1 red pepper, chopped in small pieces
1 tbsp lime rind, finely grated or chopped
2 tbsp fresh cilantro, finely chopped
1/4 c, toasted macadamias, finely chopped - It is best to buy raw macadamias and toast them in the oven until lightly brown - watch them closely as light brown turns to burnt quickly

1 c red rice ( this should serve 4 portions) this is available in most stores and is cooked much like brown rice

Red Rice -
1. Rinse rice and drain
2. Bring to a boil 1 3/4 - 2 c water
3. Add rice to boiling water, cover, return to a boil
4. Reduce heat to low and cook for 45 minutes or until water is absorbed
5. Remove from heat, let stand covered for 10 minutes

Fish Curry
1. Heat oil in pan, cook garlic, lemon grass, chili and paste
2. Stir until the fragrances are released
3. Stir in milk (or cream) and stock, and bring to a boil
4. Add fish, onion and beans, simmer covered until fish is cooked and beans are tender
5. On a bed of red rice, ladle the delicious curry over top
6. Add a smattering of lime rind, coriander, pepper and nuts, on top


Meg said...

Mmmm, this dinner was so good! It's the textures I remember - the raw peppers were tiny little crunchy juicy bits, the macadamias were crunchy in a different way, and the red rice was earthy-chewy. It felt healthy and decadent at the same time.

We always say this but... we should cook fish more often!

Laura said...

It was hilarious that you said a fish curry and that's what Meg and Alisha had thought of too - clearly you were on the same wavelength! That was a great dinner - we should make use of red rice again. I also like the lemongrass, which was very tasty in some Thai fishcakes we recently made. Thai ingredients are so flavourful!