Last Fish Supper

The last dish I made in Sydney was fish in green curry. As I’ve said before, I never follow recipes to a tee. For this one I sautéed an onion and garlic in green curry paste, then added what seemed like appropriate amounts of chilies, ginger, lemongrass and lime zest.


I continued to add coconut milk until the whole thing wasn’t unbearably spicy.


I threw in bamboo shoots, bell pepper capsicum and green beans. I mostly cooked the angelfish separately so it wouldn’t absorb too much heat when I tossed it in the pot.


We didn’t do anything fancy presentation-wise, but the whole thing was tasty with just enough bite. The fish was perfect in texture and flavor, so I thank the woman at the fish market upstairs above Paddy’s Market for telling me which one to get.


The real star was dessert, custard-filled puffs from Puffy at upstairs Paddy’s. I could watch the workers at the custard machines fill those baked puff pastries all day. I bought a dozen, and let me tell you, best $16.80 I ever spent.