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FROM THE SPELLBOUND BITES KITCHEN

Balinese-inspired coconut curry fish

Pan-fried whole fish finished in coconut curry with garlic, coconut slivers, basil, chilli and lime.

Watch the original on TikTok ↗

Ingredients

  • Whole fish, head and tail removed
  • Salt
  • Cornstarch
  • Oil for frying
  • 1 head garlic, peeled and sliced
  • Fresh coconut in thin slivers
  • 1.5 tbsp red curry paste
  • 1 tsp tom ka paste
  • 600 ml coconut milk or cream
  • Sliced onions and leeks
  • 2 tsp brown sugar
  • Fish sauce to taste
  • Basil stalks and leaves
  • Sliced red chilli
  • Lime slices
  • Basmati or jasmine rice, to serve

The kitchen spell

  1. Cut slits in the fish skin, salt and coat with cornstarch. Pan-fry on high heat until crisp outside, then set aside to finish cooking later.
  2. Fry the garlic and coconut slivers until golden and drain.
  3. Fry the curry and tom ka pastes in the same oil over medium heat, stirring.
  4. Add coconut milk and cook on high until the oil separates. Soften the onion and leek in it, add sugar and fish sauce and simmer for about five minutes.
  5. Add basil stalks and the fish, baste with sauce, cover and steam for ten minutes until the fish is fully cooked.
  6. Add chilli in the final two minutes. Serve with basil leaves, fried garlic and coconut, lime and rice.