• Sailfish
  • 1 Shallot
  • 2 sticks of Lemongrass
  • Sugar Snap Peas
  • Coriander
  • Handful of Cashew Nuts
  • Fresh Ginger
  • Fresh Turmeric
  • Limes and Lime Leaves
  • 2 cloves of Garlic
  • 2 Red Chillies
  • Tin of Coconut Milk
  • Mutti tinned tomatoes
  • Gochujang Cooking Paste
  • Plain oil and coconut oil
  • Rice
  • Salt


Portion the sailfish into chunks.  Remove the skin from the Turmeric and ginger and cut into chunks, remove the seeds from the chilli, cut up a stick of lemongrass and add into a blender with a handful of cashew nuts.   Grate over the zest of a lime.   Add a finely diced shallot and a pour in some plain oil and a glug of coconut oil.  Add a tbsp of Gochujang paste, 2 cloves of garlic and blitz together to form a paste.

Decant into a large bowl and work the paste into the sailfish chunks.   Lay the chunks out onto a parchment covered tray, ready to roast.  Place Into a pre heated Traeger to roast for 20 minutes on a medium heat. 

Add rice to a pan with water (double amount of water to rice).    Add sliced turmeric, a stick of lemongrass, a few slices of ginger and a lime leaf to infuse.  Pour in glug of coconut milk turn the heat down and allow to cook for around 20 minutes.

Take a frying pan and melt a tablespoon of coconut oil.   Pour in the remaining curry paste and cook out the ingredients.  Season with a salt.  Add a quartered Lime and squeeze in the juice.  Season.  Finely chop a handful of coriander and stir into the pan together with the remaining coconut milk.  Take a handful of sugar snap peas and cashew nuts add the roasted Sail Fish.  Simmer for around 5 minutes before serving with the fragrant rice.