Thomasina Miers served up Thai sea trout curry with Green noodle salad on Sunday Brunch.
The ingredients are: 1 sea trout, roughly 1.5-2kg in weight, 1 tin coconut milk, 100ml water, fish or vegetable stock and 1 large bunch fresh coriander, washed.
For the Thai paste: 2 star anise, 1 inch cinnamon stick, 1 teaspoon black peppercorns, thumb of galangal, peeled and roughly sliced, thumb of ginger, peeled and roughly sliced, 4 cloves garlic, bashed to remove the skin, 3 banana shallots, peeled and roughly chopped, 3 sticks lemongrass, outer layer removed and kept aside, the rest roughly chopped, 6-8 birds eye chillies, to taste, 2 tbsp fish sauce, juice of 2-3 limes and 2 tbsp Demerara sugar.
For the courgette and vermicelli salad: 3 small round shallots, finely sliced, 1 carrot, peeled and finely shredded, 3 courgettes, in ribbons, 200g radishes, finely sliced, handful of coriander leaves, shredded, handful of mint leaves, shredded, handful of basil leaves, shredded, small handful of roasted peanuts, roughly crushed and 120g vermicelli noodles.
For the dressing; 2 garlic cloves, finely chopped, 1 tablespoon finely chopped ginger, 1 bird’s eye chilli, deseeded and finely sliced, 1 tablespoon sugar, 1½ tablespoon fish sauce, juice of 2 limes and 1 tablespoon sesame oil.