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- 3 x pan size bream
- 5 x bird-eye chillies
- 2 x long green chillies
- 1 x green capsicum, seeded and diced
- 2 cloves garlic
- 1 Tbls lemongrass, finely sliced
- 1 Tbls galangal, finely sliced
- 1/2 tspn ground cumin
- 1 x eschallot, thinly sliced
- 1 x knob ginger, julienne
- 1 bunch thai basil
- 400 ml coconut cream
- 2 Tbls fish sauce
- 1 Tbls crushed palm sugar
- 1 x fresh green pear
- 1 x lime
- 1 x long red chilli, sliced for garnish
Clean Bream, removing gills and small scales with a small sharp knife. Score the body about 3 cm apart and rub with salt and pepper. Wrap and refrigerate.
Place chillies, capsicum, garlic, lemon grass, galangal and cumin in a food processor and blend until smooth, adding a little vegetable oil to lubricate the mixture as it blends.
Heat oil in a medium sauce pan and fry curry mixture with eschallot until fragrant. Add coconut cream, bring to simmer, add a handful of basil leaves and season with fish sauce and palm sugar, adjust to taste.
Place Bream in a baking dish, pour sauce over and bake at 190 degrees for 15 minutes.
Quarter and cut out seeds from pear then, slowly rotating, slice from the centre so every piece is the same. Squeeze lime juice over and refrigerate.
To serve, remove bream from oven and rest for a few minutes, place pear over the top and garnish with red chilli and basil leaves.