Fiery fish curry
500g fillet of ocean trout
Coconut cream, for drizzling
Lime wedges and steamed rice, to serve
Spice paste, grind together
4 long red chillies, seeds removed
1 lemongrass stalk, white part, finely chopped
10g piece turmeric, coarsely chopped
1 small golden shallot
2 tsp dry-roasted, coarsely ground coriander seeds
4 tbsp olive oil
Preheat oven to 240°C. For spice paste, add a pinch of salt to the ground paste.
Heat a small frying pan over medium heat. Add spice paste and stir until lightly roasted (1-2 mins), then set aside to cool. Spread spice paste over fish and bake until just cooked through (8 mins for medium-rare).
To finish, drizzle with coconut cream and lime juice. Serve with rice.
This spice paste works well spread on chicken, or another type of firm fish, then baked. Alternatively, try coating prawns and stir-fry them with Thai basil.