Photography: Dean Wilmot

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian, Thai
Cooking time: Less than 30 minutes
Special options: Heart friendly, Low cost / value
Course: Lunch, Main
Favourite flavours: Curry, Easy recipes, Saucy, Seafood, Spicy

Pan-fried fish with Thai curry sauce

INGREDIENTS

¾ cup (185ml) boiling water
200g green beans, halved diagonally
2 carrots, cut into batons
500g flathead fillets, halved diagonally
2 tablespoons rice bran oil
1 tablespoon thai yellow or green curry paste
270ml light coconut milk
juice of 1 lemon or large lime
steamed rice, lime wedges, to serve

kJ 1310, fat 20g, sat fat 9g.
$5.90 per serve

METHOD

1. Place ¾ cup boiling water, beans and carrot in a non-stick frying pan and simmer for 5 minutes, until tender and water is almost evaporated. Remove and keep warm.

2. Meanwhile, dust fish pieces in seasoned flour. Rinse out frying pan and heat oil on medium-high. Cook fish for 2-3 minutes each side, until golden and cooked. Remove from pan.

3. Add curry paste to same pan and heat on low, stirring, for 20 seconds. Add coconut milk and increase heat to medium, stirring until smooth. Stir in lemon juice. Arrange vegetables on serving plates and top with fish. Spoon over curry sauce and serve with steamed rice and lime wedges.