Spicy Aquna Red Curry - Aquna

Ingredients

• Pat the Aquna dry with paper towels then season all over with salt.
• Heat 1 tbsp oil in a large wok or deep pan over medium heat. Sear the fish for 2 minutes on each side, or until golden brown. Remove from heat and set aside.
• Return the seared Aquna and eggplant to the wok, stir to submerge. Cook for an extra 3 minutes, or until the fish is just opaque and cooked through and the eggplant is soft.
• Remove from heat and stir through the Thai basil leaves and half the coriander.