Recipe

Main course

Fried Skrei with Turnip and Brussel Sprouts Curry

By FDL

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Fried Skrei with Turnip and Brussel Sprouts Curry
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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.

Ingredients
For the curry
For the fish
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
Preparation

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.

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