Garnish Options

Choose whatever ever suits you but the suggestions below are all great:

• Freshly squeezed lime or lemon juice is almost a must

• Fresh chillies, green or red optional (cayenne best)

• Chopped coriander leaves

• Chopped kaffir lime leaves (central leaf spine removed)

• Chopped spring onion tops

• Toasted coconut thread

Ingredients:

• Coconut thread (for use as a garnish)

• Salt and pepper

• 1/2 red onion, finely chopped

• Garlic clove, finely chopped

• 2 capsicums, any colour you prefer, cut into strips

• Tablespoon of green curry paste (or your own green paste made from scratch)

• Teaspoon of ginger, finely chopped

• 2 large bananas, cut julienne style

• 2 pan-sized fish fillets cut into cubes

• can of coconut cream

Other suitable fish:
trevally, swordfish, kingfish, kahawai, goatfish

Instructions:

1. Heat your pan while still dry and add coconut thread briefly if using as a garnish. Remove when lightly toasted.

2. Add a little oil to your pan, then onion, garlic, green curry paste, ginger, capsicum, salt and finely-ground pepper. Sweat the onion and garlic quickly as possible to bring out the onion’s sweetness and caramelise the paste. (At this stage you can add further green chilli depending on how dangerous you feel).

3. Add coconut cream to de glaze and thicken.

4. Add fish and banana. Ensure fish and banana are spaced evenly. Cover and lower heat to lightly poach fish. Avoid moving the pan around so the fish stays intact. After 5-10 mins, or when the fish is cooked and still intact, serve on infused rice with a garnish of your choice.

Lemongrass Rice

Ingredients:

• Few stalks of lemongrass cut into sections to fit in pot. (Experiment to find how much lemongrass you prefer – I use about 10 blades).

• 1.5 units of boiling water to 1 unit basmati rice.

Instructions:

1. Measure rice and rinse starch off.

2. Bring water and lemongrass to boil, then add rice.

3. Bring to simmer and cover.

4. Leave on heat for 15 mins or until cooked.