Vietnamese fish curry with mint and shredded lettuce
4
peopleServes
50
minutesPreparation Time
40
minCooking Time
Ingredients
- 1/2 cup mint leaves, shredded
- 2 cups iceberg lettuce, shredded
- 1 tbsp lemon juice
- 2 tbsp olive oil
- McCormick Salt
- Curry
- 2 cups fish stock
- 2 cloves garlic, peeled
- 3 inch piece of ginger, peeled, thickly sliced
- 2 shallots, peeled, and halved
- 1 stick lemon grass, cut into 4 inch pieces
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp KEEN'S Traditional Curry Powder
- 1/4 tsp McCormick Turmeric Ground
- 1/2 cup coconut cream
- 500 g firm white fish, cut into 3 by 2 inch pieces
Directions
- Combine the salad ingredients in a large bowl and toss to combine. Refrigerate until needed.
- Place curry powder, turmeric and coconut cream, together in a bowl, stir until combined. Add fish pieces and marinate for 30 minutes.
- In a medium saucepan combine stock/water, garlic, ginger, shallots, lemongrass, brown sugar and fish sauce. Place over a medium heat and bring to the boil, reduce heat to low and simmer for 30 minutes.
- Remove from heat and strain through a sieve, discard solids. Return the stock to the saucepan and bring back to boil, add the fish and marinade, reduce heat to low and poach the fish for 6 to 8 minutes, or until curry has lightly thickened and fish is cooked through.
- Season to taste with salt.
Recipe Tip
Serving suggestion: Serve with the salad and steamed rice.
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