I've used my Chinese Curry Paste to make this curry; it’s not to overpowering so that you still keep the flavour of the cod.
The beansprouts add a great texture and the coconut milk creates a great Thai style flavour.
Chinese Style Spicy Cod Fillets on Beansprouts
Serves 2 Time 50 Minutes
1 – Small Onion (very finely chopped)
80 Gm – Chinese Curry Paste
300 Ml – Chicken Stock
200 Ml – Coconut Milk
2 fillets – Cod
30 Gm – Butter
1 teaspoon – Corn Flour (mixed with a little water)
200 Gm – Beansprouts
Start by melting the butter in a frying pan and gently cook the fish skin down for about 10 minutes, it’s important not to overcook the fish because you want it to stay together throughout.
While the fish is cooking soften the onions in a little olive oil, use a wok or large pan.
Add the curry paste to the onions and mix well.
Now add a little of the stock and mix into a loose paste.
Add the rest of the stock and mix well.
Then add the corn flour and coconut milk and mix well.
After the fish has been cooking for 10 minutes turn it over and gently remove the skin.
Add the fish to the curry and cook on a medium heat for 10 minutes.
Stir fry the beansprouts for 3 or 4 minutes in a little olive oil.
Plaice each fillet on a bed of beansprouts with some curry sauce and serve.