Surfing the Menu: Next Generation – Food Wine Travel

Ingredients

• 2 tablespoons olive or coconut oil
• 1 eschalot, finely chopped
• ¼ cup desiccated coconut
• 2 tablespoons curry paste (recipe below)
• 2 teaspoons ground turmeric
• 1 cup coconut milk
• 1 cup fish stock
• 2 teaspoons fish sauce
• 2 teaspoons honey
• 2 teaspoons lemon juice
• 50g green beans, trimmed and sliced on an angle
• 4 barramundi fillets, halved lengthways
• 1 bunch choy sum, trimmed and roughly chopped
• coriander sprigs and steamed rice, to serve
• 1 lemongrass stalk, white part only, finely chopped
• 1 long red chilli, finely chopped
• 3cm knob ginger, chopped
• 2 garlic cloves, chopped
• 2 teaspoons shrimp paste
• 1 tablespoon olive oil
• 5 coriander stalks, finely chopped