Food for the eyes as well as the mouth.
This vibrant and tangy curry makes for the perfect 20 minute supper. The delicate flavour of the sea bream is the perfect foil for the aromatic heat of the curry sauce and it is wonderfully easy to make. Serve with fluffy jasmine rice if you are particularly peckish or enjoy it as is for a light and healthy supper.
Prep time – 5 minutes
Cooking time – 15 minutes
- 2 tbsp oil (I use rapeseed)
- 1 inch of ginger, peeled and grated
- 2 garlic cloves, peeled and minced
- 2 tbsp good quality red curry paste
- 2 red peppers, seeds removed and sliced into julienne
- 1 large carrot, peeled and sliced into julienne
- 400 ml coconut milk
- 1 tbsp soy sauce
- juice of 1 lime, plus 1 lime to serve
- 3 tbsp toasted sesame oil
- 2 sea bream fillets, skin on
- sesame seeds, to serve
- coriander, to serve
- Heat the oil in a large saucepan. Fry the garlic and ginger for 30 seconds, add the curry paste and fry that for another 30 seconds. Add the vegetables to the pan and fry off for 4 minutes until softened. Add the coconut milk, bring to the boil and then simmer for 8 – 10 minutes.
- Meanwhile pour the sesame oil into a frying pan and bring it up to a very high heat. Place the sea bream, skin side down, into the oil and cook for 4 minutes or until the skin is golden and crisp. Carefully flip the seam bream over and cook for another minute. Place on kitchen paper to absorb excess oil and sprinkle over a little salt.
- Add the soy sauce and lime juice to the curry sauce and then divide between two bowls. Place one fillet of seam bream on each, sprinkle with sesame seeds and coriander and serve with half a lime.
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