Ocean Trout With Coconut And Tamarind Sauce - cooking recipe

Ingredients

1 1/4 cups light coconut milk
2 tbsp Thai red curry paste
1/4 cup grated palm sugar or brown sugar
1 tbsp fish sauce
2 tbsp tamarind concentrate
1 None kaffir lime leaf, very finely shredded
4 (7 oz) ocean trout fillets
1/2 tbsp peanut oil
2 bunches Chinese broccoli (gai-lan), cut into 4 inch pieces
1 None long red chili, cut into thin matchsticks
1/2 bunch fresh cilantro sprigs, to serve

Preparation

Heat 1/4 cup coconut milk in a small saucepan over medium heat, stirring occasionally, for 3-5 mins, until oil starts to separate from milk. Add 1/2 the curry paste and stir for 2-3 mins, until fragrant. Add remaining coconut milk, sugar, fish sauce and tamarind concentrate. Simmer for 5 mins, until thickened slightly. Stir in lime leaf then remove from heat.
Spread remaining curry paste over flesh side of fish. Heat 1/2 the peanut oil in a large frying pan over high heat. Cook fish skin-side down for 2 mins, or until crispy. Flip over and cook for another 1-2 mins, until firm but still pink inside. Set aside.
Add remaining oil to pan. Cook broccoli stems for 1 min, until bright green. Add leaves and stir-fry for 1 min, until just wilted.
Divide broccoli between serving plates. Top with fish then drizzle with coconut sauce. Serve sprinkled with chili and cilantro.