Fish Curry


- 1 tbs ginger garlic minced, ¼ tsp turmeric, 1 tsp red chili powder, 1 tsp fennel seeds , 1 tsp curry powder, 2 tbs grated coconut.

- 400g skinless  fish fillet (use our skinless portions or welltrimmed fillets)

- 2 diced onions and 2 ripe tomatoes

- 1 bay leat, 2 green chili

- Salt to season

- Rice to serve


Marinate fish with ginger garlic míned, turmeric, red chili powder  and salt; then sear till golden and aside

- In a pan, add oil and saute  the onion, ginger garlic paste and tomatoes till they turn soft; then add coconut, fennel seeds and turmeric, fry till fragrant and blend in a blender

- Heat oil  in the pan, add bay leaf, green chili  then onion  tomato paste and curry powder. Mix in 1 cup of  water, bring to boil then add the fish  and cook for  another  34 minutes

- Sprinkle on the chili  and coriander then serve with rice.


Pan Seared Fillet with Passion Fruit Sauce


- 1 tsp shallots, 1 tbsp olive oil, 1 tsp honey and 1 tsp butter

- 1 piece of skinon pangasius portion, (use our skin-on portions or skin-on fillets)

- ¼ cup fish stock, ¼ cup white wine

- 2 passion fruits (only keep the pulp and seeds)

- 1 handful of asparagus

- Mashed potatoes


- Heat 1 tsp oil and sauté the shallots till golden. Add the white wine and reduce to half. Add the fish stock and passion fruit, season with salt. Reduce to half again, then add honey and butter.

- In a pan, heat some olive oil, then place the fillet skin-side down on the pan, sear for 3-4 minutes till crispy, then flip and sear for 1-2 minutes.

- Serve with sautéed asparagus, mashed potatoes and drizzle passion fruit sauce on top.