Fish supper

Thai Red Curry with Fish

• 500g whole fish, skinned

2 tablespoons red curry paste

• 400g coconut milk (canned)
• 200g green beans, cut into 3 cm pieces

Hot red pepper, sliced

For the curry: In a large frying pan, put 1 tablespoon of oil and, when hot, sauté the red curry paste for 1 minute to release its aromas. Add the coconut milk, stir and boil for 3 minutes.

Then add the green beans and boil for 2 minutes. Remove from heat and add lime juice, zest and sugar.

Stir. For the fish: Preheat the oven to 180C and line a baking tray with parchment paper.

With a sharp knife, carve the flesh of the fish diagonally to the spine. Brush it with the remaining oil and season it well.

Preheat a large non-stick pan. Place the fish and cook it until it is well browned on both sides.

Transfer the fish to the baking dish and bake in the oven for 30 minutes. To serve: In a large deep dish, pour the curry as a base and place the cooked fish on top. Sprinkle with the fresh coriander, basil, lime slices and hot pepper.

Serve with rice.

For the carrots

• 400g carrots, cut into thick sticks

1 large red onion, thinly sliced

• 2 cloves garlic, finely chopped
• 30ml (2 tbsp) olive oil

For the lentils

• 200g fine lentils

1/2 teaspoon pepper

• 30 ml (2 tbsp) olive oil
• 30 ml (2 tablespoons) vinegar

1 1/2 teaspoons mustard

• 100g dates, finely chopped
• 50g almonds, finely chopped

Hummus

For the carrots: Preheat the oven to 180C and line a baking tray with parchment paper. In a bowl, mix the carrots with the onion, garlic, olive oil, honey, paprika, cinnamon, salt, and pepper.

Spread the vegetables on the baking sheet and bake for 30 minutes, stirring in the middle of the time, until soft and caramelised. For the lentils: Boil about 1 litre of salted water.

Add the lentils and simmer for 20-25 minutes, or until slightly crispy (not mushy). Once cooked, drain them and place them in bowls with water and ice to stop boiling.

Drain the cooled lentils again and add the olive oil, vinegar, mustard, dates, almonds, parsley, mint, salt and pepper. Mix well.

To serve: Spread the hummus on a plate as a base. Serve the lentils, roasted carrots and sardines on top, drizzling with a little extra olive oil. Recipes provided by the Lidl food academy.

Stasikratous 34, Nicosia 1010.