Name: Grilled mulloway curry
Yield: 4
Ingredients: 6 kaffir lime leaves, finely sliced; 5 coriander roots, trimmed and scraped; 3 lemongrass stalks, white part only, finely chopped; 3 garlic cloves, coarsely chopped; 2 small red chillies, coarsely chopped; ½ Spanish onion, finely chopped; 30 gm (6cm piece) ginger, finely chopped; 2 tbsp vegetable oil; 1 tbsp shrimp paste, roasted (see note); 200 ml coconut cream (see note); 2 tbsp fish sauce; 2 tbsp lime juice; 1½ tbsp finely grated light palm sugar; 8 banana leaves, cut into 22cm squares; 4 mulloway fillets (about 200gm each); ½ cup (loosely packed) each Thai basil and coriander; To serve: thinly sliced long red chilli, steamed brown rice and lime wedges

Ingredients

6 kaffir lime leaves, finely sliced

5 coriander roots, trimmed and scraped

3 lemongrass stalks, white part only, finely chopped

3 garlic cloves, coarsely chopped

2 small red chillies, coarsely chopped

½ Spanish onion, finely chopped

30 gm (6cm piece) ginger, finely chopped

2 tbsp vegetable oil

1 tbsp shrimp paste, roasted (see note)

200 ml coconut cream (see note)

2 tbsp fish sauce

2 tbsp lime juice

1½ tbsp finely grated light palm sugar

8 banana leaves, cut into 22cm squares

4 mulloway fillets (about 200gm each)

½ cup (loosely packed) each Thai basil and coriander

To serve: thinly sliced long red chilli, steamed brown rice and lime wedges

Method

Main

1.Process lime leaves, coriander roots, lemongrass, garlic, chilli, onion and ginger in a food processor to a paste. Heat oil in a frying pan over medium heat, add shrimp paste and half the lime mixture (remainder will keep refrigerated for 3 days) and stir until fragrant (1 minute). Add coconut cream, increase heat to high, bring to the simmer and cook until thick (3-4 minutes). Stir in fish sauce, lime juice and palm sugar, adjusting flavours to taste, cover and keep warm.

2.Place 2 pieces of banana leaf on a work surface. Place a piece of fish in the centre, spoon about 2 tbsp of sauce over, wrap to form a parcel and secure with kitchen string. Repeat with remaining fish and banana leaves.

3.Heat a large char-grill pan (or barbecue) over medium-high heat and cook fish, turning once, until just cooked through (8-10 minutes). Unwrap, top with herbs and chilli and serve with remaining sauce, steamed rice and lime.

To roast shrimp paste, wrap in foil and roast at 180C until fragrant (5-7 minutes). From a 400ml can of coconut cream, use thick cream only and reserve liquid for another use.
This recipe is from the December 2012 issue of
.
Notes

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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