Executive chef Neil Brazier takes a Sugar Club menu favourite and makes it quick and easy for cooking and presenting at home.
|½||Red onion, sliced|
|1 Tbsp||Thai red curry paste|
|1||Kaffir lime leaf, cut finely|
|250 ml||Vegetable stock, or water|
|375 ml||Coconut cream|
|600 g||Fish, we used John Dory|
|1||Eggplant, sliced in rounds|
|2||Bok choy, cut into quarters|
|2 Tbsp||Lime juice|
|1 Tbsp||Fish sauce|
|2 packets||Udon noodles|
|1 to garnish||Coriander, mint, or basil, individual or all together|
- Gently fry the onion, carrot and curry paste in a pot with a little olive oil, on a medium heat until aromatic.
- Add kaffir lime, stock and coconut cream and slowly bring to the boil.
- Meanwhile, heat a frying pan to medium heat. Season the fish with some salt and pepper and fry the fish and the eggplant in some olive oil. Cook until the sides of the fish start to go white, flip and cook for 20 seconds on the other side. Remove from pan.
- Keeping the coconut broth on a medium heat, add the bok choy, clams, lime, fish sauce and udon noodles. As soon as the clams start to open (a couple of minutes) it is ready to serve.
- To serve, place the aubergine in a serving bowl and spoon the broth with all the good bits on top, place the fish on top of this and finish with plenty of hand-ripped herbs - coriander, mint or basil, or all three could be used.
Make a change
You can use this recipe as a base and change out the ingredients. It is already dairy free. You could omit the noodles and make it carb-free and add in extra vegetables — courgettes work well. The clams are easily omitted and you could replace the fish with tofu or keep it all vegetables. Use a little salt instead of fish sauce for vegetarians. Any fish will work in the recipe, including tuna and salmon. The sauce will also work with a beef or lamb steak.