Use fish bone tweezers to remove the pin bones from the bream fillets and cut each fillet into 3 pieces.
Peel and finely chop the garlic. Peel the onion and finely slice. Cut the red chilli in half, remove the seeds and slice. Pick the coriander leaves and roughly chop. Finely chop the stalks. Bruise the lemongrass with the back of your knife. Slice the spring onions finely on the angle.
To cook the rice: Wash the rice with cold water. Place the rice in a saucepan and add the salt and the water. Bring to the boil. Once boiling place a lid on the pan, reduce the heat to a simmer and cook for 10 minutes or until all of the water is absorbed by the rice.
Heat the oil in a large pan. Add the chopped onions, coriander stalks and chilli. Fry for a couple of minutes, once the onion is translucent add the garlic and shrimp paste and cook for a further minute.
Add the turmeric, lemongrass and spices to the pan, cook for 30 seconds. Add the coconut milk and bring to the boil. Reduce the heat to a simmer add the bream pieces to the sauce. Simmer for approximately 4 minutes. Finish the curry with the chopped coriander leaves, a squeeze of lime juice and a sprinkle of spring onions. Check the seasoning and add a splash of soy sauce if needed.
Serve immediately with the jasmine rice.
«The bream in this recipe can be replaced with any other white fish or prawns.»
An Indonesian curry made with fresh sea bream, coconut milk, chilli and lemongrass.