Fried Skrei with Turnip and Brussel Sprouts Curry

For the turnip and Brussel sprouts curry

• Heat the oil in a large saucepan or wok set over a moderate heat until hot.
• Add the curry paste, ginger, and lime leaves, stirring well. Fry for 2 minutes.
• Add the chillies and garlic, and cook for a further 2 minutes.
• Cover with the stock and coconut milk.
• Bring to a simmer and then stir in the turnips and Brussels sprouts.
• Cook over a reduced heat for 20-25 minutes, stirring from time to time, until the vegetables are tender to the tip of a knife.
• Season to taste with fish sauce, soy sauce, lime juice, salt, and some freshly ground pepper.
• Cover and set aside until ready to serve.

For the fried skrei fish

• Season the skrei fillets with plenty of salt and pepper.
• Heat the oil in a large non-stick frying pan set over a moderate heat until hot.
• Lay the fish into the pan, skin side down, and fry until the flesh is almost opaque and the skin is crisp.
• Turn the skrei fillets and fry for a further 1-2 minutes until the flesh is totally opaque and firm to the touch with a slight spring.
• Divide the turnip and Brussel sprouts curry between warm bowls and serve with the fried skrei fillets on top.