Grilled Flathead in Red Curry Glaze

Ingredients:

600 grams flathead tails, cut into 8cm pieces
30 ml. Jingilli extra virgin olive oil
300 ml. coconut cream
4 tbsp. Thai-style red curry paste
2 medium brown onions, halved and sliced 5ml thick
4 tbsp. fish sauce
1 tbsp. palm sugar, thinly shaved
1 small birds eye red chilli, seeds removed and finely sliced (optional)
1 bunch Thai basil
1 lime
½ bunch Coriander

Procedure:

Heat a wok with half of the coconut cream (taken from the top of the tin) until separation occurs. It should look split at the edges of the wok and the whiteness almost faded. The bouquet of roasted coconut should be prevalent. Add the red curry paste, combine and fry until fragrant (30 seconds). Add the sliced onions and stir-fry quickly for 1 minute. Add the lime zest and juice, palm sugar, fish sauce, chilli (optional) and remainder of the coconut cream. Finish by adding the torn Thai basil leaves and roughly chopped coriander. Grill the flathead pieces on a preheated oiled hotplate and place into serving bowls. Ladle a portion of the curry over the fish and top with a little extra coconut cream and coriander. Makes 4 servings.