Cooking Class

Madeleine cooked a fish curry once using the following technique. She prepared the curry sauce first with the fish head simmering in the curry sauce.
Once the curry sauce was done (neither liquid nor thick) after the simmering, she seasoned a whole fish (Sweet Lips) with salt and pepper, herbs and some cari poulet leaves inside. The fish was cut into serve slices with a very sharp knife. Meanwhile, she had the oven warmed up to 100 deg C.
She spread a thin layer of the curry sauce in a suitably sized non stick baking tray. Placed the whole seasoned fish slices together in there to make up the whole fish, spooned the curry sauce into the pan and within the fish slices until the fish is just covered. Keep the remaining sauce for top up if necessary (you can still use any remaining sauce to prepare another curry).
She covered the baking tray with aluminium foil, carefully placed in mid position in the oven. Allowed the fish in curry sauce to simmer for about 40 mins (adjust time accordingly) and checked at intervals to make sure that the fish has been cooked, is opaque with the fish flaking well & looking well cooked.
That was the tastiest fish curry that I ever had.
The fish curry in this photo was done in a similar way, except that I used a remote thermometer with a sensor inserted within the fish slices.
I waited until the temperature inside the fish reached 63 deg C that is the perfect temperature that fish can be cooked at. The fish came out perfectly cooked.
Give it a try, you will not be disappointed. A remote cooking thermometer is a good investment for cooking foods to perfection. I even tried it with roast potatoes, the latter came out perfect after stopping the baking when the internal temperature reaches 98 deg C. Higher heat at boiling temperature (100 deg C) destroys the potatoes.