Simple Thai green fish curry

Rub the fish fillets all over with 1 tablespoon of the fish sauce and set aside.

In a food processor, blend the shallot or onion and lemongrass until combined (or you can do this using a mortar and pestle). Add the green curry paste, coriander and turmeric, season with pepper and blend again until smooth.

Bring the evaporated milk to simmering point in a small saucepan (being careful not to let it boil), then add the sugar and remaining fish sauce and stir to combine. Reduce the heat, then take 3 tablespoons of the hot milk mixture and add it to the paste. Mix well to combine, then add back to the pan. Return to simmering point and cook, stirring, for 4 to 5 minutes until aromatic. Season to taste with salt and pepper.

Heat a large frying pan over high heat until very hot. Pat the fish dry and spray all over with cooking oil, then season with salt and pepper to taste. Cook the fish, skin-side down, in the hot pan for 3 to 4 minutes, then turn and cook for 1 to 2 minutes or until cooked through (the cooking time will vary depending on the thickness of the fish).

Meanwhile, steam or boil the bok choy for 2 to 3 minutes until just tender, then drain.

Divide the bok choy among plates, top with a piece of fish and spoon over the sauce. Serve with lime wedges if desired.

TIP: For a spicier curry, add 2 to 3 chopped small green chillies to the paste along with the shallot or onion. If you can't find coconut flavoured evaporated milk, you can use light evaporated milk and 1 to 2 drops of coconut essence per every 100ml of evaporated milk.