Malaysian Fish Kari Ikan & Steamed Rice

• Meanwhile, cut tomato into thin wedges. 
• Roughly chop Asian greens. 
• Slice lime into wedges.  
• Pat hoki fillets dry with paper towel. Cut into 
3cm chunks and season with salt and pepper. 

• In a large saucepan, heat a generous drizzle of 
olive oil over medium heat. 
• Add ginger & lemongrass paste, curry powder 
and mild curry paste, stirring constantly. Cook 
until fragrant, 1 minute. 
• Add tomato, coconut milk and the water (for 
the curry) and bring to the boil. 

• Reduce heat to medium-low. 
• Add hoki pieces to the curry, cover with a lid 
and simmer for 6-8 minutes, gently stirring 
occasionally.   

TIP: White fish is cooked through when the centre 
turns from translucent to white. 

• When fish has 2 minutes remaining, gently stir 
through Asian greens until just wilted.  
• Remove curry from heat and stir through a good 
squeeze of lime.