A fresh, summery seafood dish from Nu Nu owner Nick Holloway
First make the pineapple curry. Place the chilli, garlic, shallots, lemongrass, galangal, coriander roots, turmeric and shrimp paste with a pinch of salt into a food processor and process until smooth.
Crack coconut cream by simmering it in a heavy-based pot or wok until it splits into a curdled-looking substance. Add ginger oil then add the curry paste with the bruised kaffir lime leaves and fry over an even heat until heady and fragrant. It should take 10–15 minutes and smell beautifully perfumed.
Add the palm sugar and continue to fry for a few moments to caramelise the sugar and deepen the colour. Finally add the stock, fish sauce, grated pineapple and juice, and tamarind water, and bring the curry back to a gentle simmer for another 10 minutes to allow the flavours to coalesce.
Squeeze in the fresh lime juice and adjust the seasoning as necessary. The curry should taste rich, sour and slightly sweet and have a wonderful orange film of oil on top.
Remove and discard the scales, gills and guts from the fish, rinse the out the fish cavity, clean and pat dry. Stuff the cavity with the reserved coriander leaves. Score the fish with a sharp knife and then rub it with the sugar and fish sauce. Tuck the seasoned fish into a snug tray and allow it to marinate for 5–10 minutes.
Light a fire using your favourite wood and allow it to burn down to coals, alternatively bake in an 180C oven. Cook the fish in amongst the coals until it starts to colour, 10-15 minutes, then pour over the prepared curry and simmer until the fish falls from the bone gracefully. Times will vary according to the size of the fish, check every 5 minutes.
Scatter over the herbs, garlic and shallot crisps, leaf threads, sliced limes and toasted coconut and serve in the tray, alongside the Palm Heart, Papaya, Young Coconut and Lychee Salad.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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See how Nick selects his fish for hist restaurant, Nu Nu:
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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