Thai cookery is as diverse as the array of ingredients used; but what really defines it is the balance of hot, salty, sweet and sour flavours.
INGREDIENTS:
800g Mahi Mahi steaks, skin off
1 tablespoon vegetable oil
1 tablespoon coconut cream (see notes)
½ cup red curry paste (see notes)
100g oyster mushrooms, sliced
1 cup coconut milk
1 teaspoon palm sugar
1 tablespoon fish sauce
1 lime, juiced
3 kaffir lime leaves, very finely shredded (see notes)
Steamed jasmine rice, to serve
2 limes, cut into wedges
METHOD:
Cut fish into bite-sized chunks.
Heat a wok or large saucepan over a medium heat. Add the vegetable oil and coconut cream and stir for a minute. Add the curry paste and cook for a few minutes until oil rises to the top and it smells fragrant.
Add the fish and toss well to coat in the curry paste, add mushrooms, coconut milk, palm sugar and fish sauce, reduce heat, cover and simmer for 3-5 minutes, until fish flakes easily when tested with a fork.
Stir the lime juice and most of the kaffir lime leaves through, garnish with remaining kaffir lime leaves and serve with steamed rice and lime wedges.
NOTES:
If you use a good brand of coconut milk (such as Ayam) you should be able to use the thick coconut cream that settles at the top of the can to fry the curry paste. Some canned coconut milk may not separate into a thick ‘cream’ on top with a more liquid ‘milk’ below, if this is the case, use canned coconut cream or 2 tablespoons of vegetable oil to fry the curry paste.
Use a good commercial red curry paste such as Ayam. Be aware that some Asian brands of paste can be stronger so you may need to reduce the quantity by up to half.
Kaffir lime leaves are available from fruit and vegetable shops; they’re usually joined in pairs, 1 lime leaf equals 1 pair.
ALTERNATIVE SPECIES:
Mackerel, Morwong, Striped Marlin, Tuna, Yellowtail Kingfish.