Coral Bay Red Curry of Goldband Snapper & Pumpkin by Russell Blaikie of must.com.au

Simon is a crazy bloke. He owns and runs one of WA's finest fishing Charter boats out of Coral Bay; Seaforce.
I had the opportunity to go out with a mate on Seaforce last October, and what a day! Red Emporer, Spangled Emporer, Sharks, Amberjacks and sensational Gold Band Jobfish...or snapper as some call it. Our two families ate fish for the whole week, and still froze a few fillets to take back to Perth.
Here's a great recipe for a curry, you can use it with any fish, I most recently used it with a Salmon my son caught down at Denmark.
If you time your run North to hit Carnarvon on a Saturday Morning, don't forget the Farmer's Markets in the middle of town to pick up some fabulous FRESH local produce.

Serves 4 as a main course
Ingredients
a little peanut oil
600-800g Goldband Snapper fillet, skin-off boned, cut into 2.5cm cubes
300g or so of Japanese pumpkin
250g string less beans
1 tin coconut milk
1 small tin red curry paste
tablespoon fish sauce
juice of 2 limes or 1 lemon

To Garnish
Bean sprouts washed
fresh mint washed and picked
fresh red chilli sliced finely on the angle
coriander washed and picked
and plenty of steamed jasmine rice

Method:
1) Heat the oil in a large pan, drop a heaped tablespoon of the curry paste in and stir it around the pan to cook. If you like your curry hot then you could add some more of the paste at this point.
2) Once the aromas are released, add the coconut milk and cook for 1 minute, then add the cubed pumpkin.
3) Cook till the pumpkin just begins to soften, add the beans, and when they are almost tender drop in the fish.
4) Cook for about 2 minutes, carefully turning the fish so that it does not break up.
5) Turn off the heat, add the lime juice and fish sauce, place into serving dish and sprinkle with the garnish
6) Serve with an ice cold beer and plenty of steaming hot jasmine rice.