Thai Style Fish Curry

This is one of my all time favourite things to cook and eat. It is delicate yet robust and utterly satisfying. It takes less than 15 minutes from start to finish and the end result is heavenly. I could eat this week in, week out and never tire of it.

500g white fish fillets, skinned and cut into scallop sized pieces (I like to use blue eye or barramundi

2 tbspn olive oil

1 knob of ginger peeled and grated on a microplane

10 cm lemongrass stem, bruised

2 chillis, finely sliced

1 heaped tbspn red curry paste

½ cup cooking sake or white wine

1 cup vegetable stock

2 tbspn soy sauce

I can coconut milk

juice of half a lime

handful of snow peas

1 red capsicum sliced into batons

2 bulbs of baby bok choy, separated into leaves

In a hot wok or frying pan, combine olive oil, ginger, lemon grass, and chilli. Stir until fragrant then add red curry paste and stir for 2 minutes. Add sake and stir til alcohol evaporates. Add soy and stock and mix. Add coconut milk and stir then add lime juice. Taste at this point and add more lime, chilli or soy to your taste. When ready, add fish and cook for about 5 minutes, turning pieces once. Add snow peas, red capsicum and bok choy. Stir gently and cover with a lid for 2 minutes. Serve on a bed of rice or cous cous. Garnish with fresh coriander.