HOW TO PREPARE THAI ORANGE ROUGHY FISH AND PUMPKIN SOUP?

Product(s):

OCEAN CATCH NZ ORANGE ROUGHY FILLET BONELESS AND SKIN-OFF (FROM 328G)

Preparation:

Preparation Time: 20 mins 

Cooking Time: 30 mins

Serving: 4

Ingredients:

• 2 x OCEAN CATCH NZ ORANGE ROUGHY FILLET BONELESS AND SKIN-OFF PACKS, cut into 3cm pieces
• 1 tablespoon sunflower oil
• 3 tablespoons Thai red curry paste
• 200ml light coconut milk
• 3 cups (750ml) salt-reduced chicken or fish stock
• 4 Asian (red) eschalots, thinly sliced
• 1 long red chilli, thinly sliced
• 2 lime leaves, finely shredded
• 250g pumpkin, peeled, cut into 2cm pieces
• 1 green capsicum, cut into strips
• 2 tablespoons tamarind puree
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 100g baby spinach leaves

Instructions:

1. Heat oil in a saucepan over medium-high heat. Add curry paste & cook, stirring, for 2 minutes or until fragrant.
2. Add the coconut milk, stock, eschalot, chilli & lime leaves & stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar & a pinch of salt & cook for 20 minutes or until the pumpkin is tender.
3. Add fish & simmer for 5 minutes or until the fish is opaque.
4. Place half the spinach in 4 warm bowls & top with the fish & veg. Scatter with remaining spinach, then ladle the sauce over the top & serve.

Serve with Rice if Required.