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Home > Recipes > Spinach wrapped fish with red curry of mussels

Spinach wrapped fish with red curry of mussels
( SERVES 4 )

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Spinach wrapped fish with red curry of mussels

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The spice paste used in this dish may seem a bit intimidating, but it is really simple. And once you have assembled all the ingredients, the dish is quick to make.

Ingredients

1 bunch Spinach, washed
1 Tbsp Salt
800 g Fish fillets
3 kgs Mussels, in their shells
1½ Tbsp Red curry paste
400 ml Coconut milk
1 Tbsp Fish sauce
1 Tbsp Brown sugar
4 Red chillies, seeded and chopped
4 Mint leaves
1 handful Fresh coriander
½ cup Basil leaves

Red Curry Spice Paste

4 Red chillies
4 stalks Lemongrass
4 Kaffir lime leaves
2 Tbsp Coriander root
3 Garlic cloves
3 cm Fresh ginger
2 tsp Shrimp paste

Directions

  1. Wash the large bunch of spinach, leaving the stems on. 
  2. Bring a saucepan of salted water to the boil, then hold onto the root end of the stems and plunge the spinach leaves into the water for 30 seconds. 
  3. Remove and lay the stems flat on a tea towel to cool. Pick the leaves off the stems, taking care to flatten them.
  4. Season the 4 x 200g fillets of fish with a little salt, then take 4 pieces of plastic wrap and spread a few of the leaves out on each one. 
  5. Place a piece of fish on top of the spinach, then wrap the fillet tightly in the plastic wrap. Repeat the process. Fill the bottom of a steamer with water and bring it to a simmer. 
  6. Place the fish on the steamer tray and place it over the simmering water. Cook until the fish is ready - about 8 minutes - then remove from the heat.
  7. Unwrap the fish and set aside to keep warm.
  8. Clean the mussels in their shells thoroughly under cold running water, then remove the beards. 
  9. Steam the mussels open in a scant amount of water over a high heat for 3 minutes. Remove the shells, then set the mussels aside, reserving the juices in a bowl.
  10. Heat a large frying pan or wok, then add the curry paste. 
  11. Cook until it becomes fragrant, then stir in a small amount of the coconut milk until the paste dissolves in the milk - it will look as if it has split, but this is okay.
  12. Add the fish sauce and sugar, the remaining coconut milk, a splash of the mussel cooking liquid and the chillies (seeded and chopped).
  13. Cook until the sauce thickens - about 4 minutes - then return the mussels to the pan along with the herb leaves.

Red Curry Spice Paste

  1. Remove the stalks from the chillies, then chop the flesh. Place the chillies and lemongrass in a blender. 
  2. Shred the lime leaves and add to the blender with the coriander root and garlic.
  3. Grate the ginger, then add to the blender with the shrimp paste.
  4. Blitz until smooth, adding a couple of tablespoons of water if required. 
  5. Excess paste can be stored in the refrigerator.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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