In my attempt to eat more fish, I am trying out a lot of different fish recipes. I decided to work through some of my cook books which range from Italian to Thai to Modern British. Trying to come up something that is easy to cook and delicious is quite tricky sometimes.
When I read through recipes written by a French trained Michelin starred chefs, it sometimes leaves me baffled. They assume knowledge of cooking methods and the ability to make basic sauces, stocks, reductions, etc. My knowledge of these techniques are gleaned from watching cooking programmes and it’s really not the best way to learn. This means that a lot of potentially delicious recipes are just for ogling and not for cooking, especially not for a home cook like me.
Today, I resorted to a short cut Thai Fish Curry recipe instead. I found that my local Thai supermarket sold home made curry sauces so I bought a packet of Choo Chee Curry paste which is not dissimilar to Thai Red Curry. This is one of my favourite dishes although I don’t see it on many menus at Thai restaurants.
This is a shortcut as I used the ready made curry paste as I didn’t fancy making a vat of the stuff to keep in the fridge.
I bought some lovely Scottish Loch Trout Fillets to cook with my curry sauce. This recipe is one of my shortcuts to making a quick meal as you can cook the fish, curry sauce and rice all at the same time. A meal in 15 mins.
To make this a more balanced meal, you can add a dish of stir fried greens or even a plate of blanched lettuce dressed with a drizzle of sesame oil and oyster sauce. This takes another 5 minutes. A 2 course meal in under 20 minutes! You can’t beat that.
As I am always looking for ways to minimise food shopping bills. I have found that you can get discounts for shopping online from MyVoucherCodes. For this recipe, I bought most of my ingredients online from the M&S site using these Marks and Spencer Voucher Codes.