Fried Skrei with Turnip and Brussel Sprouts Curry
Learn how to make this Thai-inspired and spicy recipe for fried skrei, served with a yummy and creamy turnip and brussel sprouts curry.
16 July, 2018
serves for
4
total time
0
HR
50
MIN
ingredients
groundnut oil
2 tbsp, or sunflower oil
green curry paste
2 tbsp
Ginger
1 tbsp, fresh, minced
lime
2 kaffir leaves
thai chillies
2, seeded and finely chopped
Garlic
2 cloves, finely sliced
vegetable stock
400 ml
Coconut milk
400 ml
turnips
2 small, peeled and diced into cubes
Brussels sprouts
300 g, trimmed and halved
fish sauce
to taste
Soy sauce
to taste
Lime juice
2 tbsp
salt
Pepper
black, freshly ground
skrei
4 thick fillets, Atlantic cod, pin-boned
groundnut oil
2 tbsp, or sunflower oil
Preparation
Step
01
For the turnip and Brussel sprouts curry
- Heat the oil in a large saucepan or wok set over a moderate heat until hot.
- Add the curry paste, ginger, and lime leaves, stirring well. Fry for 2 minutes.
- Add the chillies and garlic, and cook for a further 2 minutes.
- Cover with the stock and coconut milk.
- Bring to a simmer and then stir in the turnips and Brussels sprouts.
- Cook over a reduced heat for 20-25 minutes, stirring from time to time, until the vegetables are tender to the tip of a knife.
- Season to taste with fish sauce, soy sauce, lime juice, salt, and some freshly ground pepper.
- Cover and set aside until ready to serve.
Step
02
For the fried skrei fish
- Season the skrei fillets with plenty of salt and pepper.
- Heat the oil in a large non-stick frying pan set over a moderate heat until hot.
- Lay the fish into the pan, skin side down, and fry until the flesh is almost opaque and the skin is crisp.
- Turn the skrei fillets and fry for a further 1-2 minutes until the flesh is totally opaque and firm to the touch with a slight spring.
- Divide the turnip and Brussel sprouts curry between warm bowls and serve with the fried skrei fillets on top.
