Fonterra Food Services
Blue Eye with Yellow Curry and Almond Rice Pilaf
5g dried red chillies, chopped
100g gold capsicum, chopped
1 tbsp ground turmeric
100g shallots, chopped
24g garlic
50g lemon grass, chopped
1tspn shrimp paste
1tspn oil
150g cream cheese
350ml coconut milk
1 tbsp tamarind puree
20g palm sugar
1/2 lime, juiced
600g blue-eye trevalla fillet
150g Chinese broccoli
100g flaked almonds
75g Western Star Salted Butter
150g onion, chopped
10g garlic, crushed
300g long grain rice
50g raisins
1 tspn ground cumin
salt, to taste
900ml chicken stock
Western Star Salted Butter
Paste Blend chilli, capsicum, turmeric, shallot, garlic, and lemongrass & shrimp paste ingredients in a food processor until smooth.
Curry Heat a small amount of oil in a wok and fry the paste for 3-4 minutes. Add the cream cheese, coconut milk, tamarind, palm sugar and lime. Stir well and simmer for 10 minutes.
Check the flavours and adjust to balance of sweet, salty, spicy and sour flavours.
Portion the fish into 50g pieces & immerse fish into simmering sauce for 5 minutes. Add the broccoli & remove from heat. Rest for a few minutes whilst the broccoli cooks through.
Sauté almonds in 1 tblsp butter until golden; reserve. Sauté onion and garlic in remaining butter until translucent.
Add rice, raisins, cumin and salt; sauté for 2 minutes. Add chicken stock. Bring to a boil. Reduce heat to low, cover & cook for 20 minutes or until all liquid is absorbed.
Remove from heat and let stand for 5 minutes, covered. Stir in almonds.
Tip :
Other seasonal greens to include are Bok Choy, Pak Choy, Wombok & Choy

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