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Peter Gordon and Neil Brazier's Day Boat Fish


Day boat fish with Peter Gordon and Neil Brazier.

For more visit  The Sugar Club website and  Peter Gordon's website

Watch Peter and Neil make their Day Boat Fish here.

Clams, coconut, tofu, eggplant, curry paste, coriander.
 
Description above is from our beautiful menu at The Sugar Club, below is how you do it, quick and easy, "home style".

Serves 4

Ingredients
1/2 Red onion, sliced
1  Carrot, sliced
1Tablespoon Red Thai curry paste
1  Kaffir Lime, cut finely
250mls  Vegetable stock/ water
375mls  Coconut cream
2  Bok choy, cut into quarters
20  Clams, washed
1  Eggplant, sliced in rounds
2  Lime Juice
1 Tablespoon Fish Sauce
Some Herbs For Garnish, Coriander, Mint or Basil (Individual or all 3 can be used)
600g  Fish
2 Packets of udon noodles for a bigger meal

Method
Sweat off the red onion, carrot and curry paste in a pot with a little oil, on a medium heat till aromatic
Add kaffir lime, stock and coconut cream and bring to the boil
In a frying pan, place seasoned pieces of fish and rounds of aubergine with olive oil
To the coconut broth, keep on a medium heat, adding the bok choy, clams, lime, fish sauce and udon noodles if desired (As soon as the clams start to open it is ready to serve, a couple of minutes)

To serve
Place the aubergine in a serving bowl and spoon the broth with all the good bits on top, place the fish on top of this and finish with plenty of hand ripped herbs


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