700g whiting, skinned, boned and cut into 2½ cm chunks
400ml tin of coconut milk
200ml fish stock or water
2-3 tablesp. Thai red curry paste
1 large cucumber, peeled, deseeded and chopped into 2cm slices
Rind and juice of 1 lime
A pinch of sugar
Salt and freshly ground black pepper
Chopped fresh coriander
Rice or noodles
Sautéed spinach or stir-fried pak choi
This dish is packed full of flavour. If Whiting is not available Hake is a great alternative.
Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.
Stir in the red curry paste and cook for a further 2-3 minutes. Then add in the cucumber slices and continue to cook for 2 minutes. Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.
Sprinkle over the fresh coriander and serve with rice or noodles and sautéed spinach or stir-fried pak choi.
Serve with rice or noodles and sautéed spinach or stir-fried pak choi.