Seared Black Cod with Choo Chee Curry from Lexy

Ingredients 

Choo Chee Curry Paste 

• 5–10 dried red chillies, soaked in water until softened 
• 1 tsp salt 
• 1 tsp galangal, finely sliced 
• 1–1½ tbsp lemongrass, finely sliced 
• 1 tsp coriander root, finely chopped 
• 7 shallots, peeled 
• 10 garlic cloves, peeled 
• ½–1 tsp makrut lime zest, finely chopped 
• ½–1 tsp shrimp paste  

For the Dish

• Black cod fillets, skin on, portioned into 12 pieces (3 pieces per serving) 
• Kipfler potatoes, cut into bite-sized pieces 
• Neutral cooking oil 
• 2 tbsp fish sauce 
• 2 tbsp palm sugar, finely grated 
• 400ml coconut cream 
• 100ml water 
• 4 makrut lime leaves, finely sliced or lightly torn 
• Pickled shallots, to garnish 
• Coconut gel, to finish 
• Curry leaves, fried until crisp, to garnish  
  

Method

Make the Choo Chee Curry Paste 

• Drain the softened chillies well. 
• Pound or blend the chillies with the salt, galangal, lemongrass, coriander root, shallots, garlic and makrut lime zest until a smooth, aromatic paste forms. 
• Add the shrimp paste last and mix until fully incorporated.

Cook the Choo Chee Curry 

• Heat a little neutral oil in a saucepan over medium heat. 
• Add the curry paste and cook gently until fragrant and well fried. 
• Add the coconut cream and water, stirring until the curry paste is completely incorporated. 
• Add the makrut lime leaves and bring to a gentle simmer. 
• Season with the fish sauce and palm sugar. 
• Simmer gently until the sauce is glossy, aromatic and lightly thickened. Taste and adjust the balance if required, then keep warm for plating.

Roast the Kipfler Potatoes 

• Roast the bite-sized kipfler potatoes at 180°C until cooked through and lightly golden. Keep warm.  

Cook the Black Cod 

• Preheat a cast-iron pan in a Josper oven or on the stove. 
• Add a small amount of oil and place the black cod skin-side down. 
• Cook over medium heat until the skin is crisp and golden. 
• Turn the fish and cook briefly on the flesh side, taking care not to overcook it. The centre should remain moist and succulent.  

To Serve 

• Spoon the Choo Chee curry sauce onto the base of each plate. 
• Arrange three pieces of crisp-skinned black cod over the sauce with the roasted kipfler potatoes. 
• Top with pickled shallot, add small dots of coconut gel around the dish and finish with fried curry leaves. 
• Serve immediately.  

Address: 377 Flinders Lane, Melbourne VIC 3000  
Instagram: @lexymelbourne 
Website: lexymelbourne.com.au