LONGRAIN'S JUNGLE FISH CURRY WITH THAI EGGPLANT & HOLY BASIL

This recipe was developed for us by the iconic Sydney restaurant, Longrain. We've stripped it back so you can recreate the essence of this amazing meal at home in just 30 minutes.

This recipe captures the essence of Longrain's food, that perfect harmony between the four essential South East Asian flavours; hot, sour, salty & sweet.

30 Minutes. Make a restaurant dish at home!

Serves 2.

Ingredients
2 x 160g barramundi
2 green scud chillies
2cm wild ginger
2 tablespoons green curry paste (or as per the pack instructions)
2 kaffir lime leaves
2.5 tablespoons fish sauce
1 teaspoon caster sugar
1 teaspoon oyster sauce
1 natural chicken stock cube
2 apple eggplants
75g green beans
4 baby corn
2 sprigs Thai basil
1 tablespoon fried eschalots
3/4 cup long grain rice

Cook rice & make stock
Using absorption method, cook rice. Place the rice in a small saucepan with 1.5 cups of cold water. Bring to the boil until liquid is completely absorbed. Cover pot with lid remove from heat and set aside minimum 15 minutes. Fill kettle with water and bring to boil. Dissolve stock cube in 300ml water.

Prepare vegetables
Cut baby corn in half lengthways. Cut tops off thai eggplant and then finely slice. Top and tail beans and cut into 2cm pieces.

Make curry
Use a mortar and pestle or finely chop scud chili and ginger to form a paste. Heat enough oil to cover the bottom of a pan to medium high heat. Add curry and the chilli ginger paste. Stir-fry for 3-4 minutes until the oils are released and it becomes fragrant. Add stock and bring to boil. Finely slice kaffir lime leaves. Add to pan along with premixed sauce. Reduce heat and simmer for 2 minutes. Then place fish skin side up in the sauce. Scatter around the corn, eggplant and beans. Mix gently to submerge the veg. Simmer for 6-8 minutes until the fish is cooked. Remove from heat & stir through basil leaves.

To serve
Serve fish over rice with sauce. Sprinkle with fried eshallots to finish. 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

March 24, 2016 by Timothy Ryder
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