@platedbyissy: Coconut Turmeric Fish Curry Serves 2 Ingredients: 1 tbsp @Six-Eyed Scorpion Chilli Crispy Oil, plus extra to serve 1 tbsp ginger, finely grated 1 tbsp lemongrass 2 tbsp red Thai curry paste 1 tsp ground turmeric 400ml coconut milk 1 tbsp fish sauce Juice of 1/2 lime 2 x 200g fillets cod, barramundi or any firm white fish 2 baby bok choy, halved Steamed jasmine rice, to serve Fresh coriander, to serve Method: 1. Heat the Chilli Crispy Oil in a large pan over medium heat. 2. Add the ginger and lemongrass and cook for 1-2 minutes until fragrant. 3. Stir through the Thai curry paste and turmeric and cook for another minute to deepen the flavours. 4. Pour in the coconut milk, then stir through the fish sauce and lime juice. 5. Meanwhile, char the bok choy in a hot pan until lightly caramelised and tender. 6. Nestle the fish fillets into the curry sauce. Cover and simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily. 7. Serve the fish over jasmine rice with the charred bok choy and plenty of the coconut turmeric sauce. Finish with fresh coriander and an extra spoonful of Chilli Oil

Issy Crowe

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Region: AU

Monday 08 June 2026 08:01:21 GMT