Hake with Fragrant Green Curry & a Jammy Egg

• Meanwhile, slice the eggplant into crescents. 
• Chop the onion and crush or mince the garlic.
• Peel the ginger and then mince it or use a microplane as preferred.
• Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, the onion, the ginger, the curry spices and the galangal for 1 - 2 minutes.

• Add the eggplant and fry for 7 - 9 minutes, covered.
• Reduce the heat and gradually add the spinach, tearing it directly into the pan.
• Stir in the fish sauce* and the coconut milk.
• Simmer for 3 - 4 minutes, adding a splash of water as necessary if it seems too dry.

*Take care, this ingredient is salty! Add gradually as preferred.

• Pat the fish dry with kitchen paper.
• Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the fish for 3 minutes per side.
• Season to taste with salt and pepper.

• Roughly chop the peanuts.
• Cut the lime into wedges (see Tip). 
• Squeeze 1 lime wedge per person directly into the curry and add some soy sauce as preferred.
• Peel the egg and cut it in half.

Tip: if preferred, you can first zest the lime and add this to the curry as well.