Back in the days, we removed Swordfish off our menu for ethical reasons as it was being overfished, and replaced it with Kingfish. A nice and meaty fish, it is perfect with a strong flavoured Thai curry such as this one.
Preheat oven to 200oC/400oF/Gas Mark 6
Prep time-20 minutes
Cooking time-25 minutes
Dairy free, Lactose-free, Gluten-free, Wheat-free
- 2 small Butternut Squash, peeled and seeds scooped out
- 1 teaspoon ground nut oil
- 2 teaspoons Thai green curry paste
- 1 clove of garlic, peeled and finely chopped
- I tablespoon Thai Fish sauce
- juice of 1 lime
- 400 ml tin coconut milk
- 2 tablespoons fresh coriander, finely chopped
- 400 g broccoli, cut into small florets
- 400 g sugar snap peas
- 4 x 100 g king fish fillets, skinned & boned
- Groundnut oil for brushing
- Cut the Squash into bite-sized pieces. Tip into a non-stick roasting tray and roast in the oven for 20 minutes until soft. Remove from the oven and set aside.
- Heat the oil in a wok or large heavy based pan. Add the curry paste and garlic, and cook for 2 minutes over a low heat. Add the fish sauce, lime juice, coconut milk and coriander and bring to just below boiling.
- Tip in the broccoli and sugar snap peas, bring to the boil, reduce the heat and simmer for 5-6 minutes while you cook your fish.
- Heat a heavy based griddle pan over a high heat. Brush the king fish fillets with oil, add to the hot pan and cook for 3 minutes, turn and cook for a further 3 minutes. Remove from the heat.
- Serve family style on the table and dish out individually according to the rule of palm.
Don’t be tempted to drizzle oil over the Butternut Squash or any other vegetables for that matter when roasting them. They don’t need oil as they will roast happily in their own juices. It’s worth investing in a good non-stick roasting tin.
Recipe and photo taken from Jennifer Irvine’s The Diet for Food Lovers. Available to buy here.