RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 4 x 100gm snapper fillets, skin on
• 150gm ginger, roughly chopped
• 100gm galangal, roughly chopped
• 80gm fresh turmeric, roughly chopped
• 4 cloves garlic, peeled
• 2-4 green chillies, roughly chopped
• 1/3 cup Cobram Estate Light Extra Virgin Olive oil, plus extra
• 2 Tbsp. Lee Kum Kee Panda Brand Oyster Sauce
• 500ml coconut cream
• 500ml fish stock
• 2 stalks lemongrass
• 6 kaffir lime leaves
• 2 Tbsp. fish sauce
• 1 carrot, sliced
• 1 cup button mushrooms, halved
• ¼ cup palm sugar, grated
• ¼ cup tamarind pulp
• Salt
• 30g Ballantyne Rolled Cultured Style Unsalted Butter
• 1 bunch Thai basil, leaves picked
• 1 cup beansprouts

METHOD:

• In a food processor add the ginger, turmeric, garlic, chillies and oil and blitz on high to form a smooth paste.
• Place a wok over high heat and heat 2 Tbsp. oil until shimmering. Pour in curry paste and fry off for approximately 5 minutes until aromatic and steam no longer rises from the mixture. Bash the lemongrass with the back of a knife to break the fibres and add into the wok along with the kaffir lime leaves and galangal. Add in the coconut cream, stock, fish sauce, tamarind pulp and palm sugar. Bring to a light boil, reduce heat to low and simmer for 10 minutes to infuse the flavours. Set aside.
• Heat 2 Tbsp. oil in a large pan over medium-high. Season fish with salt and place in the pan, skin side down for 3-4 minutes until skin is crispy. Throw in a knob of butter, flip fish over to cook for a further 2 minutes, pouring spoonfuls of butter over the top – continue until opaque and cooked through.
• To serve, pour curry into a serving bowl, removing any lemongrass stalks, top with fish and garnish with freshly picked Thai basil leaves and beansprouts.