Fish Recipes
Coconut fish curry
This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek – ready in under 30 minutes
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- thumb-sized piece ginger, finely grated
- 3 garlic cloves, crushed
- 1 tsp shrimp paste
- 1 small red chilli, shredded (deseeded if you don’t like it too hot)
- 2 lemongrass stalks, split, then bruised with a rolling pin
- 1 heaped tbsp medium curry powder
- 1 heaped tbsp light muscovado sugar
- small bunch coriander, stems finely chopped
- 400g can coconut milk
- 450g skinless hake fillets, cut into rectangles, roughly credit card size
- 220g pack frozen raw whole prawns
- 1 lime, halved
- cooked rice, to serve
Method
- STEP 1
Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
- STEP 2
Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
Bombay potato fishcakes
Try a fun twist on standard fishcakes by adding spices reminiscent of Bombay potatoes. Crushed poppadums are also an inventive substitute for breadcrumbs
Ingredients
- 2 medium potatoes, cut into chunks
- 1 fresh or frozen flaky white fish fillet(about 200g; we used cod loin)
- 4 spring onions, sliced
- 2 tsp curry powder (gluten-free, if needed)
- 2 poppadums crushed, or a handful of breadcrumbs (gluten-free if needed)
- 2 tbsp vegetable oil
- salad, mango chutney and lemon wedges, to serve
Method
- STEP 1
Cook the potatoes in a pan of boiling water until tender, about 15 mins. Add the fish fillet to the pan for the final few minutes of the cooking time. Drain and leave to steam-dry for a few minutes, then tip the potatoes and fish into a bowl along with the spring onions. Roughly crush the mixture together using a fork. Season, mix in the curry powder, then shape the mixture into six patties. Tip the crushed poppadums onto a shallow plate, and press both sides of each fishcake into them to coat. If you have time, chill the fishcakes for 30 mins to firm up. Will keep chilled for up to a day.
- STEP 2
Heat the oil in a frying pan over a medium heat and fry the fishcakes for 5 mins on each side until golden and piping hot. Serve with salad and mango chutney on the side with lemon wedges for squeezing over.
Coconut fish curry