River Cottage Light & Easy by Hugh Fearnley-Whittingstall

Author:Hugh Fearnley-Whittingstall
Language: eng
Format: epub
ISBN: 9781408853542
Publisher: Bloomsbury Publishing
Published: 2014-04-22T04:00:00+00:00

Fish with coconutty curried leeks >

Fish with coconutty curried leeks

When I was in Sri Lanka a few years ago, I came across a wonderful dish of leeks cooked in lightly spiced coconut milk. It’s a winning and adaptable combination and I have found that it works very well with fish. I like to keep the fish plain and to serve unadorned basmati rice alongside – that pared-back simplicity is just right with the rich and spicy veg.

Serves 4

4 white fish fillets, such as pollack, coley, whiting or sustainably caught haddock (150–200g each)

1 heaped tablespoon raw coconut oil

3 medium-large leeks

1 tablespoon of your favourite curry paste or powder

4 tablespoons coconut milk

Sea salt and freshly ground black pepper

Coriander leaves, roughly torn, to finish (optional)

Check the fish for pin bones, prising out any you find with tweezers. Melt the coconut oil in a large saucepan over a medium-low heat. With a pastry brush, brush the fish very lightly on both sides with a little of the melted oil. Season with a little salt and pepper, place on a grill tray and set aside. (You can fry or bake the fillets if you prefer.)

Trim and rinse the leeks and slice them into roughly 5mm discs. Add them to the remaining coconut oil in the saucepan with a pinch of salt. As soon as they are sizzling, turn the heat down low and cover the pan. Sweat, stirring occasionally, for 6–8 minutes, then stir in the curry paste or powder and cook for a further 5 minutes or until the leeks are silky and tender, stirring from time to time. Preheat the grill to medium.

Add the coconut milk to the tender leeks and stir well. Cook very gently for another few minutes, to give you a thick, saucy mixture. Taste it and add a little more salt if needed.

Meanwhile, get the fish under the grill and cook for 6–8 minutes, depending on the thickness of the fillets, until just done. To check, insert a knife into the thickest part – it should be opaque and flake easily from the skin.

Heap the coconutty leeks over portions of plain basmati rice in warmed bowls and top with the fish. Finish with a scattering of coriander, if you like, and serve.

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