Angelfish Curry with Red Curry Cream

For The Thai red curry paste

1. Placed chopped chillies in a large bowl with 3 cups of boiled water. Leave to soak for 30 mins. Remove chillies and reserve water.
2. Add chillies and the rest of the ingredients to a blender along with 1/4 cup of the chilli soaking liquid. Blend until smooth. Add more water, as needed, to get a smooth consistency.

For the red curry sauce

1. Fry off the onions, garlic and ginger until golden.
2. Add tie carry paste and continue cooking.
3. Add fish sauce, coconut cream, sugar, lime juice and lime leaves.
4. Allow to simmer and reduce.

For the Angelfish curry

1. Thinly slice fresh chillies and place in sweet pickling liquid to extract some heat.
2. Cut baby marrows in half, drizzle with olive oil and sprinkle with salt and pepper. Char on the grill and then roast in oven once they have good colour.
3. Blanche and refresh green beans.
4. Char the corn while on the cob on the grill. Once nicely charred, cut off the cob and stir in some butter, salt, pepper and chopped parsley.
5. Pan fry the Angelfish, skin side down first, until the skin is crisp. Flip over and grill quickly. Season with salt, pepper and butter.
6. Place the vegetables on a plate with the fish on top. Pour the curry sauce over the fish and vegetables and then garnish the dish with the chillies and coriander.