Recipe & pairing | Anthony Yotis and Laura di Florio Yotis' (The Fishmonger's Son) Thai Style Fish Curry

Vinomofo
By Vinomofo
5 months ago
4 min read

Anthony Yotis and Laura di Florio Yotis from The Fishmonger’s Son know good seafood, and they know how to make it more accessible for when you’re cooking at home. Take this recipe for Thai-style fish curry from their debut cookbook, packed full to brim with flavour and on the table in less than fifteen minutes. No time to stall on the pairing then - here’s what we’re tipping.

Pairing tip: "It would be total hypocrisy if I started by recommending anything other than riesling, seeing as I named it as my pairing of choice over on our socials. Dry, off-dry, even sweet - however you riesling, it’ll go down an absolute treat with everything going on here. And look - may the great grape god forgive me for giving pairing advice so broad - from albariño to pecorino, whatever your favourite white wine is, it will probably make a wonderful match for this. Don’t overthink, just do." - Nick

Try this with:

Pikes 'Traditionale' Riesling 2023

A riesling that sets standards. This is Pikes, one of the most adored Clare Valley wineries - and for good reason. This is a wine that commands a sensational moment, although the argument could be had that this wine is what makes those moments sensational. Lemon-lime pithiness, refreshing mineral core, and a humming note of white blossoms and jasmine sing a beautiful harmony. If you’re looking for the best riesling of Clare, notice us gently nudge this one your way.

Riesling 2022 – Black Market Deal #48155

After the first sip, this little rizza is going to have you saying "Dankeschön". There is no riesling that boasts as much focus, as much fruit purity, and as much scintillating acidity. German riesling is one of the great wonders of the wine world. This is a dry style (labeled as such with the German word 'Trocken') with concentrated citrus flavours and deeply set mineral complexity. Fair warning for the uninitiated, though; (and I speak here from experience) when it comes to German riesling you are at risk of becoming a complete fanatic.


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Thai-style fish curry

Once you nail an easy fish curry like this it becomes a rewarding and hearty staple. We are often time-poor, so we always keep a good-quality curry base and a can of coconut milk in the pantry to whip up this curry on a whim.

In our store, the most popular fish we sell for curries is rock ling or monkfish.

SERVES 4

Ingredients

  • 2 tablespoons vegetable oil

  • 100 g good-quality Thai red curry paste

  • 400 ml can coconut milk

  • 3 dried makrut lime leaves

  • 2 dried red chillies (optional – if you like extra heat)

  • 1 brown onion, chopped

  • 1 zucchini (or pumpkin), chopped

  • 125 g green beans, chopped

  • 250 g bamboo shoots

  • 2 rock ling fillets (500 g total), skin off and cubed (see Note)

  • steamed jasmine rice, to serve

  • coriander leaves, to serve (optional)

  • fried shallots, to serve (optional)

Recipe

In a wok, heat the vegetable oil over medium heat and fry off the curry paste for a minute or so until all the fragrances are released.

Add the coconut milk, makrut lime leaves and the dried chilli (if using) and bring it to a gentle simmer.

Next, add in the veggies and allow them to cook for around 5 minutes, or until just tender. You may need to add up to 125 ml (½ cup) of water here if you need extra liquid.

Last, add the fish and cook for just 1–2 minutes, then turn off the heat and cover the wok with a lid. Let the fish finish cooking in the residual heat for another 3–5 minutes, stirring gently once or twice. Ling does not take long, so keep an eye on it – overcooked ling can be tough. You want it to be pillowy soft.

Line four bowls with steamed rice and spoon the curry generously on the top … enjoy! You can serve with some coriander leaves or fried shallots if you like.


Images and recipes extracted from “The Fishmonger’s Son: The Expert Guide To Buying, Preparing And Cooking Seafood” by Anthony Yotis & Laura di Florio Yotis, available now.

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