2.Score fish three times both sides; place on oiled wire rack over large baking dish. Press garlic into cuts, sprinkle with combined salts, drizzle with half of the oil. Bake, uncovered, about 30 minutes or until skin is crisp and fish is cooked as desired.
3.Meanwhile, slice onions and ginger into 5cm-long thin strips. Toss in small bowl with coriander; reserve.
4.Heat remaining oil in wok; stir-fry paste about 2 minutes or until fragrant. Add stock, the water, coconut milk and lime leaves, bring to the boil; simmer, uncovered, 5 minutes. Add buk choy; stir-fry until just wilted.
5.Serve fish with buk choy and red curry sauce; sprinkle with reserved coriander mixture.
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