Ingredients (nutrition)
- 2 1/2 tablespoons canola oil
- 1 oz flour
- salt and ground black pepper to taste
- 1 lb skinless cod fillet, cut into bite size pieces
- 2 tablespoons red curry paste
- 1 crushed garlic clove
- 1 tablespoon fish sauce
- 10 fl oz coconut milk
- 7 oz cherry tomatoes, cut into halves
- 22 chopped basil leaves
Preparation (instructions)
- Heat oil in a large heavy wok.
- In a bowl, combine flour, salt and pepper.
- Dredge fish in flour mixture and stir fry in oil under high heat for 3 1/2 minutes.
- In a separate bowl, combine curry paste, garlic, fish sauce and coconut milk.
- Pour curry mixture over fish which is still in the pan.
- Bring to boil, add tomatoes and simmer for 4-5 minutes.
- Add basil leaves and give a quick stir.
- Serve hot with aromatic white rice.
Servings: 4
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