Mmm…fresh kingfish. One of the things I’ll miss most about living in the Middle East!
I initially set out to make a red-curry style kingfish, but I didn’t have much red curry paste left (and insufficient ingredients/time/motivation to make my own!), so this ended up being more like a hot and sour dish, which suited me just fine!
I started by sauteeing ginger, onion and garlic, before adding a little chicken stock. I then added 3 chopped tomatoes, 1 diced eggplant and a jar of passata. I also added black pepper, turmeric, about 1 tbsp red curry paste, chili flakes, dried coriander, 1 can of coconut milk and some tamarind water. I simmered this for about 15 minutes before adding 1kg of diced kingfish, which I continued cooking for about 10 minutes. I also added a little saffron along with the fish. I added a small squeeze of lime juice right at the end.
I served this with spinach and cauliflower rice, and topped with delicious toasted coconut!