2 Fresh fillets of Kahawai
2 florets Broccoli
6 Shitake mushrooms
1 tbs fresh ginger finely grated
2 cloves garlic crushed
3 Tablespoons olive oil
1 teaspoon soy sauce
1/2 can coconut cream
1 tbs mild curry paste
1 long red chilli finely chopped
1 tbs lime juice
1 cup rice
½ cup coriander firmly packed
Slice the zucchini, broccoli, onion, and mushrooms. Julienne the carrots (cut into long matchsticks) as they look far more attractive this way. Well, as attractive as a carrot can look. Now add all except the mushrooms to the pan, with the olive oil and stir fry.
Once they have been underway for a while and starting to cook, add the soy sauce. Put the mushrooms in once you reckon things are about 1/2 cooked. Shitake mushrooms don’t take long to cook and their gorgeous distinctive flavour tastes so much better if only cooked for a short period.
Cut the kahawai into reasonably large chunks, say 3cm big. Toss it with the chilli and the lime juice. Then over a medium heat, cook the fish til you reckon it’s slightly less than half done. Remember, it’s bloody easy to over cook kahawai and it will continue to cook off the heat.
Get a decent sized pan or wok and empty into it the vege, diced coriander and the fish. Now pour over the coconut cream and stir it in, bringing the heat back up but not boiling the mix. Add the curry mix. Once it’s hot and just about bubbling take it off the heat and put a lid on it to allow the fish to soak up all the flavours.
Cook up your rice and again, don’t overdo it. You want it nice and fluffy.
Serve the rice on a plate and then ladle on the curry, being careful not to break the fish up into small pieces. Garnish with a couple sprigs of coriander.