Serves 2 350g (12 oz) wild Alaska Pacific cod fillet 3 tbsp Thai green curry paste 1 small egg white plain flour, to dust 1 ¼ tbsp vegetable oil ½ aubergine, sliced into 2cm cubes 400ml (14 fl oz) coconut milk ½ tsp palm sugar, plus extra to taste 2 tsp crushed, frozen lime leaves 1 tsp Thai fish sauce, plus extra to taste 1 lime, grated and halved 50g (2 oz) okra, halved lengthwise 2 small pak choi, quartered 1 small handful fresh coriander, roughly torn
Place the cod in a food processor along with 1 tbsp curry paste, 1 egg white, salt and pepper, and blend for 3 minutes until a smooth, gelatinous paste is achieved Form small balls from this paste, approximately 2cm in diameter, and dust with a little flour Heat 1 tbsp oil in a non-stick wok over a medium-high heat and add the fish balls, turning to brown all sides. Add the aubergine and continue to cook for a further minute Add a little more oil and when hot, add the remaining curry paste. Stir to coat the fish balls and aubergine Add the coconut milk, palm sugar, lime leaves, 1 tsp fish sauce, lime zest, and stir carefully until combined Squeeze a small amount of juice out of each lime half and stir into the curry, and then add the remaining lime halves along with the okra and pak choi Leave to simmer for 3 minutes Serve and garnish with fresh coriander Cook’s tip: Use brown sugar if palm is not available. If necessary, adjust the curry’s spice to your liking. Adding curry paste and fresh green chilli will enhance, and adding palm sugar will reduce the heat, finally fish sauce should be used to season the curry to your taste instead of adding salt Recipe courtesy of the Alaska Seafood Marketing Institute