Roasted yellow curry hiramasa, wok tossed exotic mushrooms, snow peas and choy sum

30g galangal

30g lemongrass

20g fresh turmeric

30g shallots, peeled

30g coriander root

3 cloves garlic, peeled

1 tsp coriander seeds

1 tsp cumin seeds

4 whole long dried red chillies, deseeded

1 tbsp shrimp paste

1 tbsp palm sugar

2 tbsp tamarind water

2 tbsp fish sauce

400ml coconut cream

pieces hiramasa fillets

1 cup of yellow curry sauce

2 cups of exotic mushrooms, sliced

200g snow peas, stem removed

1 cup bean shoots

1 bunch choy sum, chopped and washed


To make the yellow curry sauce, roughly chop the galangal, lemongrass, fresh turmeric, and shallots. Mix with the coriander root, garlic, coriander seeds, cumin seeds and dried chillies on a roasting tray. Dry roast the mixture in a preheated oven at 160 degrees Celsius for about 30 minutes. Stir at 5 minute intervals then add the shrimp paste and cook for a further 5 minutes. Place the roasting mixture in a pot with a cup of the chicken poaching liquid. Reduce the liquid over a high heat until almost evaporated then add the coconut cream and reduce by half. Finish the sauce by seasoning with the palm sugar, tamarind water and fish sauce. Pour through a fine strainer and reserve until ready to use.

Preheat a large frypan and seal with a little oil, the hiramasa on both sides. Add the yellow curry sauce and simmer over a low heat for 3 minutes. Turn off the heat and allow the fish to rest in the sauce. Preheat a large wok with a little oil. Saute all the mushrooms over a high heat until they are just cooked. Add the remainder of the ingredients and place a lid over the wok. Cook for a further two minutes or until the greens are wilted.

Divide the vegetables over 4 bowls and top with the hiramasa and roasted yellow curry sauce.

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