Spicy Aquna Red Curry - Aquna

Ingredients

• 4 x 200g portions of Aquna Murray Cod fillets, skin removed
• 4 tbsp vegetable oil, divided
• 1 large eggplant, diced into 2cm cubes
• 6 tbsp Thai red curry paste
• 2 cloves garlic, minced
• 1 small knob of fresh ginger, grated
• 1 cup salt-reduced chicken or vegetable stock¹
• 400ml can full-fat coconut milk
• 6 kaffir lime leaves
• 1 tbsp palm sugar²
• 1 tsp fish sauce
• 10 x Thai basil leaves
• ¼ cup coriander leaves
• 2 x red chillies, sliced diagonally
• Lime wedges, to serve