Vietnamese Snapper with Green Banana and Mango

Vietnamese Fish with Green Banana and Mango

Recipe only

The amazing abundance of fresh produce in Vietnam is unbelievable, just a visit to the main night market in Siagon as the locals still call it will introduce you to fresh assortments of spring rolls, fried crab, and BBQ seafood simply prepared and cooked quickly, most of these dishes are quick to cook, but very labor intensive to prepare which reflects the contrast of Asia to the western world. Time is money, but in most of Southeast Asia, if you watch closely you will see the effort put into what you think is the simplest of dishes! A great lesson to learn when cooking, put lots of love into your dishes, buy the best quality you can find..Supermarkets lack very much in this area, try a local market and enjoy the difference.

INGREDIENTS

1 teaspoon sea salt

1 teaspoon ground turmeric for color and an earthy flavor

1 small green banana thinly sliced

60 ml (1/4 cup) coconut cream

2 tablespoons yellow curry paste

1 tablespoon fish sauce

1 teaspoon palm sugar

400 g snapper or other firm white fish fillet, cut into large chunks

310 ml (1 1/4 cups) coconut milk

1 small mango, cut into slices

1 large green chili, finely sliced

12 sweet basil leaves

METHOD

Yellow curry paste

2 dried long red chilies
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 fresh yellow banana chilies, chopped coarsely
1 teaspoon finely chopped fresh turmeric
2 garlic cloves, chopped
1 small brown onion chopped, finely
10 cm stalk, lemongrass, chopped finely, white part only
2 teaspoons finely chopped fresh galangal
1 tablespoon coarsely chopped fresh coriander root and stem mixture
1 teaspoon shrimp paste
1 tablespoon peanut oil

Yellow curry paste

1. Place the chilies in hot water and soak for 20 minutes, until soft.. Drain and dry.

2. Meanwhile, dry-fry ground coriander, cumin and cinnamon in a frying pan, stirring until fragrant.

3. Blend or process spices and chilies with remaining ingredients until mixture is smooth.

METHOD

Fish with Banana and mango

1. Bring a small saucepan of water to the boil. Add the salt, turmeric and banana slices and simmer for 10 minutes, then drain.

2. Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant. Add the fish sauce and sugar and cook for 2 minutes or until the mixture begins to darkin.

3. Add the fish pieces and stir well to coat the fish in the liquid mixture. Slowly add the coconut milk until it has all been incorporated.

4. Add the banana, mango, green chili and most of the basil leaves to the wok or pan and gently stir to combine all the ingredients, cooking for a minute or two. Garnish with the fest of the fresh basil.