I’ll admit that I can be a little crazy about choosing the most sustainable option at the supermarket. I will automatically choose a product if it’s certified with the Australian Certified Organic logo, because I know that these products have been produced with the environment in mind.
When it comes to seafood, it’s always good to know that the Australia’s Sustainable Seafood Guide is available. While browsing the guide at my local fishmongers one evening, I learnt that wild Australian Bream was listed as a “better” choice, so I bought two whole fish, which the fishmonger happily cleaned for me. I kept the bones for stock and prepared this delicious stir-fry with the fillets.
Prep time 10 mins | Cooking time 20 mins | Serves 4
- 1 tbsp peanut oil, or other vegetable oil
- 100g thai red curry paste
- 400mL coconut milk
- 150g sweet potato, cut into 1 cm dice
- 150g red capsicum, sliced
- 150g snow peas, washed, trimmed
- 150g fresh or frozen peas
- 4 bream fillets, about 100g each, skin on
- 400g fresh egg noodles, cooked, to serve
Make the curry. Heat peanut oil in a large cast iron frying pan over a medium heat. Add the curry paste and cook, stirring for 5 minutes, or until the paste is fragrant. Add the coconut milk and simmer for 10 minutes.
Check the fish. Run your fingers down the cut side of the fish and feel for any pin bones. Remove them with tweezers. Flip the fish over to the skin side and check that it is free of scales by scraping the skin with the blade of a knife.
Finish the curry. Add the vegetables to the pan and place the fish on top. Cook for 5 minutes, or until the fish is cooked. Serve the curry with the warm noodles.
Happy Cooking and Keep Smiling,