Fillet Fish/Tofu in Caldine Thai Spice

Ingredients

For the Thai stock

•             10 g ginger, sliced

•             15 g lemon grass

•             5 g kaffir lime leaves

•             10 g galangal

•             5 g spring onion

•             5 g fried garlic

•             5 g crispy lotus root

•             5 g micro greens

Simmer ingredients till stock is ready.

For the curry

•             400-500 g fish/tofu and mixed vegetables

•             1 medium-sized onion, finely chopped

•             1 medium tomato, finely diced

•             2-3 green chillies, chopped (or slit)

•             12-15 curry leaves

•             strained coconut masala

•             1” ginger, thinly sliced

•             small bunch of fresh coriander, finely chopped

Method

Dice the fish/tofu into the desired thickness and size and set aside.

In a saucepan, heat 2 tbsp coconut/vegetable oil and add in curry leaves, sliced ginger and chilli. Sauté till fragrant. Add in the chopped onions and cook for 1-2 minutes until soft, followed by the chopped tomatoes. Once the tomatoes are soft, add in strained coconut masala, season with salt, bring to a boil. Once boiled, add in the fish/tofu and reduce to a simmer till cooked. Add the Thai stock and adjust seasoning. Assemble by ladling sauce at the base and arrange fish/tofu and mixed veg on top. Garnish with lotus root.