Thai-Style Green Curry of Luderick (Parore)
Serves 4

600g Luderick fillets, skin off, bones removed
540ml canned coconut milk (see notes)
½ cup green curry paste (see notes)
100g green beans, sliced
100g snowpeas or sugar snap peas, topped and tailed
2 kaffir lime leaves, very finely shredded (see notes)
2 tablespoons fish sauce
3 tablespoons coriander leaves
1 lime, quartered
Steamed jasmine rice, to serve         

Cut fish into bite-sized chunks.

Remove 1 cup of the thickest coconut milk from the top of the can and heat it in a large wok or saucepan, stirring constantly until it boils and has reduced by half. Add the curry paste and stir for a few minutes, until it is fragrant.

Add remaining coconut milk, bring to the boil, then reduce heat and add fish. Cook, covered, for 2 minutes. Add beans, peas, lime leaves and fish sauce and cook for another minute or 2, until flesh flakes easily when tested with a fork.

Garnish with coriander leaves and lime wedges and serve with steamed jasmine rice.

Notes: If you use a good brand of coconut milk (such as Ayam) you should be able to use the thick coconut cream that settles at the top of the can to fry the curry paste. Some canned coconut milk may not separate into a thick ‘cream’ on top with a more liquid ‘milk’ below, if this is the case, use canned coconut cream or 2 tablespoons of vegetable oil to fry the curry paste. Use a good commercial green curry paste such as Simon Johnson’s, Christine Manfield’s, Neil Perry’s or Charmaine Solomon’s. If using an Asian curry paste be aware that it may be stronger and you may need to reduce the quantity by up to half. Kaffir lime leaves are available from fruit and vegetable shops; they’re usually joined in pairs, 1 lime leaf equals 1 pair.

Alternative species: Angel Shark, Blue-Eye Trevalla, Coral Trout, Gemfish, Ling.

© Copyright Sydney Fish Market

LUDERICK FACTS

Formerly known as blackfish, Luderick live only in the waters off Eastern Australia.  Distributed from Hervey Bay in Queensland, down to Tasmania, and west to Kangaroo Island in South Australia, Luderick are found in estuaries (including mangroves), and in rocky reef and inshore coastal waters.  In New Zealand the fish is known as Parore.

They flourish in seagrass areas where commercial Luderick are most abundant.  Their body is blackish, olive brown or grey and there are 8-12 dark narrow vertical bands across the back and upper sides of the fish.  The 'travelling season' takes place along the New South Wales coast in autumn and early winter.  Luderick average 500g - 1kg in size. 

TO BUY: Sold whole and in fillets.  When purchasing whole fish look for firm flesh, bright bulging eyes and a pleasant, fresh sea smell.   Fillets should be firm, white in colour, have no brown markings, and should not be oozing water.  Luderick are low-priced fish with the fillets slightly more expensive.

TO STORE: Scale, clean and gut fish.  Wrap whole fish or fillets in plastic wrap or store in an airtight container.  Keep 2-3 days in the refrigerator or up to 3 months in the freezer providing your providing your freezer operates at –18ºc.

TO PREPARE: Whole fish - scale, gill and gut fish.  Score fish a few times diagonally on both sides to allow even heat penetration.  Fins can be covered with foil for protection.  Fillets are best skinned and any bones present should be removed before to cooking.

TO COOK: Luderick have a moist, soft white flesh and a distinct flavour.  As it is slightly oily, dry heat methods of cookery such as grilling, baking or barbecuing are recommended.  Luderick is best prepared with ingredients such as tomatoes, onions, garlic, wine, mushrooms and fresh herbs.  It is ideal for use in curries and soups.