Basa Fish and Veggie Cambodian Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1bunch coriander
• 15g red galangal seasoning
• 200ml coconut milk
• 1bunch makrut lime leaves
• 1pcs zucchini
• 150g green beans
• 1pcs lime
• 280g basa centre-cut portions
• 20ml fish sauce
• 15ml neutral-flavoured oil
• 10ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Fry aromatics
   Meanwhile, pick the coriander leaves, then finely chop the stems. Heat 1 tbs oil in a large deep frypan over medium-high heat. Add the red galangal seasoning and coriander stems and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Start curry
   Stir the coconut milk and 125ml (½ cup) water into the seasoning mixture. Scrunch half the lime leaves and add to the curry, then reduce the heat to medium-low. (It's important the curry doesn't boil or the coconut milk may separate.) Cook, stirring occasionally, for 10 mins to develop the flavour.
4. Step 4 — Prep ingredients
   While the curry is cooking, halve the zucchini lengthwise, then thickly slice. Trim the beans, then halve on an angle. Finely grate the lime zest, then juice. Separate the remaining lime leaves, remove the central vein and finely shred.
5. Step 5 — Finish curry
   Add the fish, zucchini and beans to the curry and cook, covered, for 8-10 mins until the fish and greens are just cooked through. Remove from the heat.
6. Step 6 — Get ready to serve
   Stir the fish sauce, lime zest, 1 tbs lime juice and 2 tsp sugar into the curry. Taste, then season with salt and pepper. Flake the fish into chunks using two forks. Fluff the rice with a fork. Divide the rice and curry among bowls. Scatter with the coriander leaves and remaining lime leaves to serve.

Allergens

Soy, Fish