In the days when Gaby (our ex ops manager) was head chef, she removed swordfish off our menu for ethical reasons as it was being overfished, and replaced it with kingfish after growing up eating it in a small fishing village on the coast of Kenya. 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
Dietary Info: Gluten Free, Wheat Free, Dairy 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
- 1 tablespoon Thai fish sauce
- juice of 1 lime
- 400ml tin coconut milk
- 2 tablespoons fresh coriander, finely chopped
- 400g broccoli, cut into small florets
- 400g sugar snap peas
- 4 x 100g kingfish fillets, skinned & boned
- groundnut oil for brushing
- Cut the squash into bite size 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 kingfish 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 the oil as they will roast happily in their own juices. It’s worth investing in a good non stick roasting tin.