Panang Fish Curry

Panang Fish Curry

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 4, 2017.
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With edamame, spinach and courgette.

Ingredients

PANANG FISH CURRY

  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 tablespoon finely grated ginger
  • 1–1½ tablespoons panang curry paste (depending on heat preference)
  • 400g orange kumara, scrubbed and diced 1cm
  • 1 can lite coconut milk (shake well before opening)
  • 1 cup water
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 1 courgette
  • 600g fish fillets
  • ½ bag frozen, shelled edamame beans, defrosted
  • ¼ bag baby spinach leaves
  • Zest and juice of 1 lemon
  • 1 teaspoon runny honey

TO SERVE

  • ¼ bag baby spinach leaves
  • 2–3 tablespoons chopped coriander leaves and stalks

Steps

  1. Heat oil in a medium pot (with a lid) on medium heat. Cook ginger and curry paste for about 30 seconds, until fragrant. Add kumara and cook, stirring, for a further 2 minutes. Add a dash of coconut milk if ginger starts to stick.
  2. Add remaining coconut milk, water, soy sauce and salt. Bring to a simmer, cover, reduce heat to low-medium and cook for about 6 minutes, until kumara starts to soften.
  3. Cut courgette in half lengthways and thinly slice on an angle. Pat fish dry with paper towels, remove any remaining scales or bones, cut into 3cm pieces and season with salt. Set both aside.
  4. Add edamame to pot with kumara and cook a further 2 minutes. Add courgette and fish to curry and stir gently to combine, ensuring fish is submerged. Bring to a simmer, reduce heat to low, cover and simmer for 1–2 minutes, or until fish is just cooked through. Remove curry from heat as soon as fish is just cooked, as it will overcook quickly.
  5. Gently stir through first measure of baby spinach, lemon zest and juice and honey. Season to taste with salt, if required.
  6. divide panang fish curry between bowls. Top with remaining baby spinach and garnish with coriander.

Nutritional Information

Energy 1712 kj
409 kcal
Protein 40.0g
Carbohydrate 31.2g
Fat 12.7g