Welcome to the cookery school, we hope you enjoy cooking this recipe,
Quick and delicious this fragrant curry is perfect for a midweek dinner or to entertain some friends. We make extra paste and store in the fridge or freezer in portions.
Massaman Seabass Curry
- 1 stick of lemongrass, out leaf removed and snapped in half
- Whole green birds eye chilli
- Garlic, 1 clove, skin removed
- Small handful fresh coriander
- Thumb sized piece of fresh peeled ginger
- Teaspoon Nam Pla (fish sauce)
- Teaspoon Honey
- ½ Teaspoon Turmeric Powder
- Splash of tap water
Ingredients – serves 2
- 2 x120g Seabass Fillets
- Banana Shallot – fine sliced
- Handful Sugar Snap Peas
- Handful Baby Corn – sliced lengthways
- 6 tender stem broccoli – sliced lengthways
- Salt & Pepper to Taste
- Teaspoon Pomace or Vegetable oil
- 1 can Coconut Milk
- 150g Rice Noodles
- 1 lime – halved
Massaman Seabass Curry – Method
Prepare, chop and slice all your ingredients and set to one side.
To make the paste – Whizz in a blender until smooth.
Heat pan on medium, add your paste, quick stir and pour in the coconut milk. Bring to the boil then simmer.
Add the thin sliced shallot, rice noodles and tender stem broccoli, simmer
Take your frying pan and put on high heat
Prepare your fish by scoring the skin diagonally 3 times, season.
Add oil to the hot pan, put your fish, skin side down for 2 mins
As the fish is cooking, add the sugar snaps and corn, raise temperature to bubbling, then turn off heat.
Flip the fish carefully and squeeze half a lime over each fillet.
Cook for no more than a minute – remove from heat and serve.
All our classes can be adapted to most allergies and preferences – just let us know in the notes when booking