Thai Ling Fillet Curry


  • 650 gr Skinless Ling Fillets, cut into pieces
  • 400 ml Canned Coconut Milk, unshaken
  • 2 tsp Thai Green Curry Paste
  • 1 ½ tsp Fish Sauce
  • 3 tsp Brown Sugar
  • Fresh Mint Leaves
  • Fresh Coriander Leaves
  • 400 gr Chat Potatoes
  • 250 gr Cauliflower Florets


  1. Cook potatoes first in a pan on medium heat for 5 minutes, then add cauliflower and cook for a further 2 minutes.
  2. Heat a wok over medium heat. Spoon in a thick top layer of coconut milk into wok. Add curry paste. Stir fry for 3 to 5 minutes or until oil separates and floats to the top.
  3. Add Ling Fillets from The Costi’s Fresh & Cooked, adding remaining coconut milk and bring to the boil. Reduce heat to medium-low.
  4. Simmer for 5 minutes or until fish is just cooked through.
  5. Stir in fish sauce and sugar. Cook for 1 minute.
  6. Stir in mint and coriander leaves and serve.

*All vegetables, fruit, herbs & spices from Freshworld