Green Curried Fish

• oil2 tablespoons
• large onion, sliced into wedges↗1
• clove garlic↗1
• grated fresh ginger2 teaspoons
• (50 g) packet green curry paste1 packet
• (400 ml) can coconut milk (I use light)↗1 can
• cup water↗1 cup
• tablespoon lime juice↗1 tablespoon
• tablespoon fish sauce↗1 tablespoon
• g fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks (we used trevally)600 g
• green chili, sliced↗1
• g assorted green vegetables (we used capsicum, snow peas, bok choy, green beans. You could also use zucchini, asparagus, brocolli)400 g
• spring onions, finely sliced↗3
• cup chopped fresh coriander (cilantro)1⁄2 cup
• cup basil leaves (packed)↗1⁄2 cup

Step-by-step instructions

1. 1

   Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.

2. 2

   Add the green curry paste, and fry for another 2 minutes.

3. 3

   Add the coconut milk, water, lime juice and fish sauce and bring to the boil.

4. 4

   Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).

5. 5

   Also add about half the fresh coriander.

6. 6

   Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.

7. 7

   Stir through the fresh herbs gently.

8. 8

   Serve in deep bowls over steamed rice, scattered with the fresh spring onions.