Ingredients
- 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
Method
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.