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Learn how to make this Thai-inspired and spicy recipe for fried skrei, served with a yummy and creamy turnip and brussel sprouts curry.
For the curry
- 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
- Pepper black, freshly ground
For the fish
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
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.
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.