Black Garlic Kitchen

Black Garlic Fish Moilee

A spicy fish and coconut dish boosted by the sweetness of Black Garlic.

Black Garlic Coconut Fish Curry - Moilee

Prep: 20 mins | Cook: 10 mins (depending upon the thickness of the fish) | Serves: 4

Ingredients

  • 2 tbsp vegetable oil
  • 6  banana shallots – peeled and thinly sliced
  • 2.5cm fresh ginger – peeled and cut into small matchsticks
  • 1 fresh red chilli – deseeded and thinly sliced
  • 1 tsp Black Garlic Paste
  • 1 tsp tamarind paste 
  • ½ tsp turmeric
  • 1 tsp salt
  • 100ml water
  • 160ml full fat coconut milk
  • 160ml coconut cream
  • 4 firm white fish fillets – hake, whiting or tilapia*
  • Salt and freshly ground black pepper
  • 6 cloves Black Garlic – sliced
  • 2 tbsp chopped fresh coriander

Method

  • Heat the oil in a large non-stick frying pan over a medium heat. Gently fry the shallots for 10 minutes until soft.  
  • Add the ginger and chilli. Fry for 30 seconds.
  • Mix the Black Garlic Paste, tamarind paste, turmeric and salt with 100ml of water. Add to the frying pan. Bring to the boil, turn the heat down and stir in the coconut milk and coconut cream.  
  • Season the fish fillets with salt and freshly ground black pepper.
  • Add the fish fillets to the frying pan. Gently poach the fish for 10 minutes or until the fish is cooked through. The fish should flake easily when it is done and will have lost its translucent appearance.  
  • Check the sauce for seasoning and add more salt if required. Stir through the sliced Black Garlic cloves.
  • Spoon the fish and sauce onto a serving dish, garnish with chopped coriander and serve immediately.

To Serve: serve with plain boiled rice.

*the sustainability of seafood can vary, so check the Good Fish Guide to make sure you’re making an ocean-friendly choice. 

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