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Home-made steamed buns with pickled cucumber and pickled fish

Easter recipes

Home-made steamed buns with pickled cucumber and pickled fish

1 hour 15 minutes

Fish en papillote with orange juice

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15 - 20 minutes

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Pickled fish with lime salad

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Pickled fish with banana and litchi raita

40 minutes

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15 minutes

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20 minutes

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Salmon fish cakes with rocket mayonnaise

50 minutes

Ceviche with avocado and home-made tortilla chips

Avocado recipes

Ceviche with avocado and home-made tortilla chips

Thai sour orange curry

Asian recipes

Thai sour orange curry

40 minutes

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Thai sour orange curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

For the sour orange curry paste:

6 dried red chillies, seeded
2 fresh red chillies, seeded and finely chopped
½ red onion, finely chopped
1 t shrimp paste
2 t Maldon salt

For the curry:

1½ cups fish stock or water
2 t salt
2 red onions, peeled and halved
2 t palm sugar or white sugar
2 T fish sauce
2 T tamarind paste
200 g hake fillets, cut into big pieces
50 g baby pak choi, halved
3 dried red chillies, dry-roasted (optional)
Steamed jasmine rice, for serving

Method

To make the curry paste, soak the dried chillies in water for 15 minutes, or until soft. Drain and squeeze any moisture out of the chillies, then chop finely. Place all the curry paste ingredients into a mortar and pestle and pound to a paste. Alternately, purée in a blender.
Bring the stock or water to the boil with the salt. Add the curry paste and simmer for 1 minute, then add the red onions.
Simmer for 3–4 minutes, then add the palm sugar, fish sauce and tamarind paste. Add the fish and pak choi and simmer until the fish is cooked through.
Top with the dry-roasted chillies, if using, and serve with steamed rice.
Cook's note: This brothy curry should taste sour, salty and a little hot. Adjust accordingly with fish sauce, tamarind paste and chilli powder

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