|400 ml||Coconut cream|
|50 g||White fish (Main)|
|2 Tbsp||Red curry paste (Main)|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Lemon|
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- Cut white-fleshed fish fillets (such as tarakihi, hoki, cod or hapuku) into 4cm cubes. Mix coconut cream with red curry paste and place in a saucepan. Bring just to the boil, then turn down the heat and simmer for two to three minutes.
- Add cubed fish and simmer for five to seven minutes, turning fish if necessary until fish is cooked. Adjust seasoning with salt and pepper to taste.
- Serve immediately with lemon wedges on the side to squeeze over fish.