500g fish fillets
60g Gang Massaman Red Curry Paste
400ml Coconut Milk
60ml Fish Sauce
4 garlic cloves
200g white cabbage
½ red pepper, diced
1 tsp Kaffir Lime Leaves
½ tsp corn flour
1 egg, beaten
- Blend the garlic, diced red pepper and 100g of the fish into a smooth paste using a food processor or pestle and mortar.
- Transfer to a mixing bowl, add the curry paste and 300ml of the coconut milk and mix well. Then stir in the egg, kaffir lime leaves and fish sauce.
- Cut the remaining fish into thick slices and add to the bowl. If you have time, leave to marinate for about 20 mins so the fish soaks up all of the flavours.
- Arrange the white cabbage in an ovenproof dish and spoon the fish mixture over. Cover and bake for about 30 mins in a preheated oven at 180C or gas mark 4.
- In a small pan, mix the remaining coconut milk with the corn flour and heat gently.
- When the fish is ready, remove from the oven and drizzle the coconut milk sauce over to serve.
- Add chopped coriander, lime wedges and thinly sliced chillies to finish off the dish. Serve with rice, potatoes or salad.
This recipe works well with cod, salmon, haddock, red snapper, tilapia or any other fish of your choice. Turn it into a winter warmer by topping with cooked, mashed potato, before baking.
Kaffir lime peel and leaves are an essential part of Thai cuisine, bringing a sour citrus flavour to all types of dish.