Fish with coconut & basil







Cook Time

10-15 Min


  • 2 tablespoons vegetable oil
  • 450g/1lb skinless cod fillet
  • 25g/1oz plain flour, seasoned with salt and freshly ground black pepper
  • 1 garlic clove, crushed
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 300ml/10fl oz coconut milk
  • 175g/6oz cherry tomatoes, halved
  • 20 fresh basil leaves
  • Heat the oil in a large preheated wok. Using a sharp knife, cut the fish into large cubes, removing any bones.
  • Put the flour in a bowl, add the fish and mix until well coated. Add to the wok, and stir-fry over a high heat for 3–4 minutes until the fish begins to brown.
  • Mix together the garlic, curry paste, fish sauce and coconut milk. Pour the mixture over the fish, and bring to the boil.
  • Add the tomatoes to the mixture in the wok, and leave to simmer for 5 minutes.
  • Roughly chop or tear the basil leaves. Add the basil to the wok and stir.
  • Transfer to serving plates, and serve hot with fragrant rice.
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