Sweet and spicy, this amazing Thai red fish curry and its many layers of flavour will become a regular dish of yours - if you get the fish!

Love the sport of spearfishing but don't have an inkling on how to cook a fish? In this new series founder and owner of Adreno, Tim Neilsen, will show you how to Cook Your Catch.

Ingredients:
1 Onion
4 Garlic Cloves
1kg Tomatoes
1kg Fish
1 Bunch Coriander
200g Spinach
400ml Coconut Milk
2 tbsp Fish Sauce
1 tbsp Brown Sugar

Garnish:
1 Lime
2 Chillies
1 Cup Peanuts

Method:
Begin by cutting the onion into small pieces, without dicing it and roughly cutting around 4 cloves of garlic and adding to a dish. Prepare your fish fillets, skinning and removing any bones and then cutting into medallion size pieces.
For the garnish, begin by coarsely slicing the coriander. Keep the stems and dice them up, adding to the curry earlier and then incorporating the leaves into the dish later.
Add a table spoon of fish sauce to your table spoon of brown sugar and mix.
Add a dash of olive oil to your garlic and onions and add them to the heat until caramelised, and then add two to three table spoons of red curry paste (or adjust as preferred) followed by the diced tomatoes. Stir and allow it to simmer down over around 5 minutes and then add 400ml of coconut milk. It’s at this point you can add the coriander stems. Allow this to simmer for a few minutes and then add the brown sugar and fish sauce.
Lower the heat and allow it to simmer for around 20 minutes or longer. Add the fish and lightly stir the fish through. The fish will only need to cook for a couple of minutes (or until it turns white). Add the spinach leaves and fold them through. This will start to break down as it cooks. Steam for 30 seconds and then you’re ready to serve your red fish curry.

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Filmed & Edited by Oliver McLure
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