This recipe was so fragrant and fresh – the lemongrass and the lime add an authentic flavour to the fish curry. We only added a bit of chilli (as one of us isn’t a fan of spicy food!) but you can adjust the levels accordingly – add more if you want a real kick!
Emily and Camilla
250ml coconut milk
Juice of half a lime
A handful of fresh basil
1 stick of lemongrass
2.5cm piece of ginger
2 cloves garlic
2 tbsp fish sauce
1 tbsp chilli flakes
1 tsp chilli powder
2 tbsp ground coriander
400g fish pie mix (you can use any white fish – we had salmon, pollock, haddock and cod)
1 cup Thai fragrant rice
2 cups salted water
1. Roughly chop the garlic, onion, basil and ginger. Peel away the outer layer of the lemongrass, chop off the thicker root end and chop the remaining stick into 2.5cm pieces, firmly bashing each piece to bruise it. This releases the flavour.
2. Add all the ingredients (apart from the fish, courgette, rice and water) to a container and using a hand blender blend the mixture until it is a thick liquid.
3. Pour the mixture over the fish making sure all of it is coated, cover with cling film and refrigerate.
4. Meanwhile, using a peeler, peel the courgette into thin slices.
5. Heat a large pan on the stove and add the fish mixture with the sliced courgettes. Simmer for about 10-12 minutes, until the fish is cooked.
6. Once the fish is on the stove, boil the rice with two cups of water and cover. When all the liquid is absorbed the rice should be cooked – we added a bit of lime juice for extra flavour.
7. Serve with a wedge of lime and enjoy!