Flu Fighting Red Curry with Steamed whole asian whiting

As you may be aware .. we have a very good friend of ours who is also a most fantastic chef…
And this most fabulous friend, after listening to me complain about how the flu has gone through my house and both my boys TWICE .. gave me a recipe that will clear your nose better than any vicks vapour drop and cleanse your gut with fresh omegas and wholesome vegetables.

So I said Thank You and sent my husband fishing!!

Cut slits in the sides of the fish, salt and pepper and nestle on a bed of Cabbage, with 1 lime cut into wedges, a stick of lemongrass (bruised), 2 cloves of garlic, a knob of ginger and some coriander and basil..


Wrap up and seal tight and pop in a preheated oven for 25-35 minutes on 120degrees.
Now get ready to make your red curry broth.

You’ll need;


1 x small white onion diced
1 red capsicum diced
packet of Ma Ploy Red curry paste
400ml of coconut milk
2 kaffir lime leaves
1 lemongrass bruised
1 TBS of fish sauce
1TBS coconut sugar
1 TBS lime juice

Fry onions and capsicum till soft, add paste and fry for a further 30 seconds.
Add remaining ingredients bring to boil and simmer until at desired thickness.

Before serving chuck in some lovely fresh veggies, including carrots, green beans, sugar snap peas and cherry tomatoes.

Sprinkle with basil and serve with the steamed fish & some sticky rice.


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