Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.
Stir in the red curry paste and cook for a further 2-3 minutes.
Add in the cucumber slices and continue to cook for 2 minutes.
Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.
Ingredients
700 g Whiting, skinned, boned and cut into 2½ cm chunks
400 ml Tin of coconut milk
200 ml Fish stock or water
3 tbsp Thai red curry paste
1 Large cucumber, peeled, deseeded and chopped into 2cm slices
700 g Whiting, skinned, boned and cut into 2½ cm chunks
400 ml Tin of coconut milk
200 ml Fish stock or water
3 tbsp Thai red curry paste
1 Large cucumber, peeled, deseeded and chopped into 2cm slices
Rind and juice of 1 lime
A pinch of sugar
Salt and freshly ground black pepper
Chopped fresh coriander
Rice or noodles
Sautéed spinach or stir-fried pak choi
Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.
Stir in the red curry paste and cook for a further 2-3 minutes.
Add in the cucumber slices and continue to cook for 2 minutes.
Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.
Ingredients
700 g Whiting, skinned, boned and cut into 2½ cm chunks
400 ml Tin of coconut milk
200 ml Fish stock or water
3 tbsp Thai red curry paste
1 Large cucumber, peeled, deseeded and chopped into 2cm slices
Rind and juice of 1 lime
A pinch of sugar
Salt and freshly ground black pepper
Chopped fresh coriander
Rice or noodles
Sautéed spinach or stir-fried pak choi
Method
Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.
Stir in the red curry paste and cook for a further 2-3 minutes.
Add in the cucumber slices and continue to cook for 2 minutes.
Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.
