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Southern Thai sour orange curry with Coral Trout by Ben Wallace

Time: 15 minutes prep + 20 minutes cooking Serves: 2

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The name ‘coral trout’ refers to a number of species that are managed together as a single entity. They are most common at their peak in September to November, but available all year round being fished in QLD. As a reef species, they are provided best practice protection by the the Great Barrier Reef Marine Park. Being caught with hook and line, fishers are able to also care for the quality of these fish through careful handling through to the fish market and restaurant. A highly prized for their size, texture of their flesh and taste. 

This recipe used to contain Spanish Mackerel (and the video still does), and while this is still sustainable caught in WA and NT waters, the QLD Spanish Mackerel has been overfished and has been moved to our red-list.

IMAGE: Southern Thai sour orange curry with Spanish Mackerel
See Coral Trout in GoodFish: Australia’s Sustainable Seafood Guide

Southern Thai sour orange curry with Coral Trout

By Ben Wallace

Ingredients

  • 2 small shallots
  • Small shallots
  • 2 Clove garlic
  • 1 Stalk lemongrass
  • 4 Dry Long red chilli (soaked in water over night)
  • 1 Dry Birds eye chilli (soaked in water over night )
  • 1tsp Turmeric
  • 1/2 Tsp Shrimp paste

    Curry
  • 150-200g coral trout fillet
  • 1 Long green chilli
  • 10 pea eggplant
  • 5 Piece papaya
  • 2 Snake Bean
  • 300ml fish stock
  • 1 tbs fish sauce
  • 1 tbs tamarind
  • 1 tsp caster sugar
  • 1 tsp lime juice
  • 2 kaffir lime leaves

Method

Curry paste

  • Place all ingredients in a mortar & pestle & pound to form your paste. This can be done in a food processor however the result of hand pounding is far more delicious.

Curry

  • Place all ingredients in a mortar & pestle & pound to form your paste. This can be done in a food processor however the result of hand pounding is far more delicious.
  • Clean the fish if necessary, and slice into large pieces.
  • De-seed and slice long chilli, peel and cut papaya and slice snake beans.
  • Place fish stock in a pan and bring to the boil, add curry paste and simmer for 1 minute. Add fish sauce, sugar and tamarind paste and mix together.
  • Add papaya and cook for 2 minutes.
  • Add coral trout and the remaining vegetables, cook for about 3 minutes. Turn off the heat and add lime juice. Adjust to taste.
  • Place the curry in a serving dish, finely slice kaffir lime leaves and sprinkle over the fish and curry.
  • Serve with steamed jasmine rice.