A proud member of the Sea Harvest Group
Group
Australia
BM Foods
Aqunion
A fragrant, warming Thai-style curry with creamy coconut, sweetcorn and crispy chilli-lime hake.
To Serve
Preheat the oven to 220°C. Place the frozen Sea Harvest Finely Dusted Chilli & Lime fillets on a baking tray and bake for 20 minutes until golden. Alternatively, cook in an air fryer for 15 minutes.
Meanwhile, heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for 5 minutes until softened, then add sliced red peppers and cook for a further 8 minutes until tender. Stir in grated ginger and garlic, cooking for 1 minute until fragrant.
Add the Thai red curry paste and stir for 2 minutes to release its aroma. Pour in the coconut milk and water, stirring to deglaze the pan. Bring to a simmer, then add halved baby sweetcorn and cover to cook gently for 5 minutes. Season to taste with salt and pepper.
To Serve
Serve the curry over steamed basmati or jasmine rice. Top with crispy fish, scatter with chopped red chilli, fresh coriander and coconut chunks, and finish with a squeeze of lime.
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