Three Blue Ducks: Red Curry Kingfish Fillet with Lemongrass & Coconut Rice and Nahm Jim Salad Recipe

Three Blue Ducks: Red Curry Kingfish Fillet with Lemongrass & Coconut Rice and Nahm Jim Salad
Three Blue Ducks co-owner Mark Labrooy at the group's Rosebery restaurant.
Three Blue Ducks: Red Curry Kingfish Fillet with Lemongrass & Coconut Rice and Nahm Jim Salad

Three Blue Ducks: Red Curry Kingfish Fillet with Lemongrass & Coconut Rice and Nahm Jim Salad (gluten & dairy free)

This mouthwatering creation comes straight from the award-winning minds behind Three Blue Ducks. Since opening a flagship restaurant in Bronte, the Three Blue Ducks group has brought their authentic food philosophy to venues in Rosebery, Melbourne, Nimbo and Bellingen.  Co-owner Mark Labrooy invited us to the Three Blue Ducks Rosebery location to document the making of one of his favourite crowd-pleasers. Snag the ingredients and follow along at home (or beg your nearest BBQ-fiend to make it for you).

Ingredients

– 2 x 200g piece of kingfish or firm white fish
– 60-80g of Three Blue Ducks Red Curry Paste (or store bought, adjust quantity of paste depending on potency). You can pick up Three Blue Ducks Red Curry Paste at the Carriageworks Farmers Market on Sat 26 Aug.

Coconut rice
– 1 ½ cups Jasmine rice
– 1 cup coconut milk
– ½ cup water
– 1 lemongrass stalk bruised

Nam Jim dressing
– 1/3 punnet of cherry tomato
– 2 x red chilli
– 45g palm sugar
– 80ml lime juice
– 2 x kaffir lime leaf
– 1 x knob ginger 2cm x 2cm
– 1 tbsp fish sauce
– 1 tbsp Gluten free soy sauce
– 4 x sprigs of coriander both leaf and stalk

Blend all together in food processor or blender. Adjust seasoning if required.

Salad
– ½ bunch coriander
– 2/3 punnet cherry tomato halved
– ½ bunch Mint
– ½ medium Spanish onion
– 2 x tbsp fried shallots to garnish

Method 

1. Marinate the kingfish in red curry paste and place in fridge for at least 4 hours

2. Make Nam Jim sauce and set aside

3. Combine salad ingredients in mixing bowl and set aside

4. Place jasmine rice, coconut milk, water and bruised lemongrass in a heavy-based saucepan, season with salt; stir well to combine.

5. Cover pan with a lid; bring to the boil over medium heat. Reduce heat to low; cook for 10 minutes.

6. Turn off heat; stand, covered, for a further 5 minutes.

7. Heat BBQ/grill to a high heat

8. Cook kingfish for 3-4minutes per side depending how thick it is. Brushing with some curry paste during the cooking.

9. Dress salad with nam jim dressing

10. Divide rice into bowls top with fish and more nam jim.

11. Add salad and fried shallots.

 

Three Blue Ducks: Red Curry Kingfish Fillet with Lemongrass & Coconut Rice and Nahm Jim Salad
Three Blue Ducks: Red Curry Kingfish Fillet with Lemongrass & Coconut Rice and Nahm Jim Salad
Three Blue Ducks: Red Curry Kingfish Fillet with Lemongrass & Coconut Rice and Nahm Jim Salad
Three Blue Ducks: Red Curry Kingfish Fillet with Lemongrass & Coconut Rice and Nahm Jim Salad

Sat 26 Aug is the final day to pick up ingredients at Three Blue Ducks’ stall at the Carriageworks Farmers Market.  The market is open from 8am – 1pm.