Ocean Trout With Coconut And Tamarind Sauce

• 1 1/4 cups light coconut milk
• 2 tbsp Thai red curry paste
• 1/4 cup grated palm sugar or brown sugar
• 1 tbsp fish sauce
• 2 tbsp tamarind concentrate
• 1 None kaffir lime leaf, very finely shredded
• 4 (7 oz) ocean trout fillets
• 1/2 tbsp peanut oil
• 2 bunches Chinese broccoli (gai-lan), cut into 4 inch pieces
• 1 None long red chili, cut into thin matchsticks
• 1/2 bunch fresh cilantro sprigs, to serve

1. Heat 1/4 cup coconut milk in a small saucepan over medium heat, stirring occasionally, for 3-5 mins, until oil starts to separate from milk. Add 1/2 the curry paste and stir for 2-3 mins, until fragrant. Add remaining coconut milk, sugar, fish sauce and tamarind concentrate. Simmer for 5 mins, until thickened slightly. Stir in lime leaf then remove from heat.
2. Spread remaining curry paste over flesh side of fish. Heat 1/2 the peanut oil in a large frying pan over high heat. Cook fish skin-side down for 2 mins, or until crispy. Flip over and cook for another 1-2 mins, until firm but still pink inside. Set aside.
3. Add remaining oil to pan. Cook broccoli stems for 1 min, until bright green. Add leaves and stir-fry for 1 min, until just wilted.
4. Divide broccoli between serving plates. Top with fish then drizzle with coconut sauce. Serve sprinkled with chili and cilantro.

light coconut milk, red curry, sugar, fish sauce, tamarind concentrate, lime leaf, trout, peanut oil, bunches chinese broccoli, long red chili, cilantro sprigs

Taken from recipes-plus.com/api/v2.0/recipes/34924 (may not work)