Ling in Thai Green Curry Broth
Serves 4
Cooks in 8 -10 minutes
Ingredients
900g skinless ling fillet, cut into bite-sized cubes
15g bunch fresh coriander
2cm fresh root ginger, finely chopped
1 lemon grass stalk, outer leaves removed and finely chopped
Grated rind and juice of 1 lime plus extra lime rind to garnish
1 tbsp Thai fish sauce (nam pla) or light soy sauce
2 green chillies, thinly sliced plus extra to garnish
2 garlic cloves, crushed
2 spring onions, thinly sliced plus extra to garnish
1 tsp ground cumin
600ml fish stock
300ml coconut milk
Salt and freshly ground black pepper
Method
Remove a good handful of the coriander leaves from the stalks for garnish and set aside. Roughly chop the remainder, including the stalks, and place in a mini-blender with the ginger, lemon grass, lime rind and juice, Thai fish sauce or soy, chillies, garlic, spring onions and cumin. Whizz to a paste or, if you don't have a mini-blender, use a pestle and mortar or chop very finely with a large knife.
Transfer the paste to a large pan with a lid and cook for 1 minute, stirring. Pour in the stock and coconut milk and bring to the boil, then reduce the heat and simmer for 5 minutes until fragrant. Season generously.
Add the ling to the pan and simmer gently for another 3-4 minutes until just tender but still holding its shape. Ladle the ling and broth into large wide rimmed serving bowls and garnish with the coriander leaves, lime rind, green chillies and spring onions. Serve at once with separate bowls of the fragrant Thai rice.
Variation
Replace the ling with hake, whiting, haddock, pollock or cod.