Ingredients
- Basa Fish Fillets 400g (or any other white fish)
- 6 Medium White Cup Mushrooms
- 2 Carrots
- 2 Medium Onions
- Valcom Red Curry Paste 90g
- Fish Sauce or (seafood) Liquid Seasoning or Soy Sauce
- Coconut Cream 200ml
- Salt and Pepper
- Any fat or oil, e.g. vegetable oil, olive oil, coconut oil or animal rendered fat
- Water 300ml
- Optional: Chinese or Japanese Cooking Wine
- Optional: Chinese or Japanese Cooking Wine
Method
- Wash the fish fillets and pat dry with a paper towel.
- Season your fish with cooking wine, salt and pepper. Baste or spread fish sauce or liquid seasoning on one side of the fish (this gives your fish colour later on). Let the fish rest and marinate in the fridge for at least 30mins. (Optional: Measure and use only 2 grams of salt using scale) (Optional: Season with your additional spices i.e. cumin, garlic, paprika, a smear of red curry paste).
- Prepare the Veggies. For the carrots, use a vegetable peeler to peel the outside skin and then slice into thin slices. (Hack: First slice the carrot in half length wise, so it doesn't move when placed on the flat surface of the carrot).
- For the onions, under running water, peel off the outside layers (This helps to stop us from crying). Cut into thin rings and then cut the rings into quarters. (Hack: When slicing rings, hold the root of the onion and mark the slices first by only slicing through 80% of the way through, then go back and complete the slices. This prevents slipping when cutting rings towards the end of the onion.)
- Air fry the carrots and onions for 20-30mins at 140-160 degrees. Splash water on top before air frying. (Optional: Splash with additional water halfway through, we want to cook not dehydrate.)(Onions and carrot need more time to cook, you can also sautee the onions and parboil the carrots instead but using the air fryer is more convenient, just set and forget).
- In the meantime, wash the mushrooms under water and cut into thin slices. Use the extra time to clean up or read a book.
- Add mushrooms to the fryer and then place fish on top (use an additional rack for the fish if possible). Air fry at 200 degrees for 12 to 15 minutes depending on the thickness of the fillet. Make sure the side of the fish facing up has been basted with fish sauce or soy sauce. (Don't worry about under cooking the fish, we can finish it in the curry. Also don't be tempted to eat the fish now, it will be tasty but even better in the curry.)
- Finish everything in a Wok. On high heat, in a large sauce pan or work, heat 2-3 table spoons of fat or oil, (pork lard has great flavour). Add red curry paste and stir, sautee until fragrant. Add vegetables and sautee. Once slightly dried, add in the coconut cream. Slightly reduce and once bubbling, add in 1.5 cup of water. (Optional: Add the vegetable juices from the air fryer).
- Add in the fish and simmer to desired thickness. (If you added too much water, just simmer for longer). Finish with fish sauce/liquid seasoning/soy sauce to taste. (If you are lazy, you can add all the ingredients in one go and simmer) Plate and serve.
Product used in recipe
- Valcom - Valcom Curry Paste Red
