Pat the Aquna dry with paper towels then season all over with salt.
Heat 1 tbsp oil in a large wok or deep pan over medium heat. Sear the fish for 2 minutes on each side, or until golden brown. Remove from heat and set aside.
Add another 1 tbsp of vegetable oil (if needed) to the same wok over medium heat. Add the eggplant and stir fry for 3-4 minutes, or until the pieces have softened and browned. Remove from heat and set aside.
Return the wok to medium-high heat and add the final 2 tbsp of vegetable oil. Once the oil is hot, add the curry paste, garlic and ginger (be careful as the curry paste will spit in the oil at first!) Cook for 1-2 minutes or until very fragrant and the oil has been completely absorbed.
Add the stock, coconut milk, lime leaves, palm sugar and fish sauce then bring to the boil. Reduce heat to medium and simmer for 8-10 minutes. Once reduced, taste the curry and adjust seasoning with extra palm sugar and/or fish sauce, if necessary.
Return the seared Aquna and eggplant to the wok, stir to submerge. Cook for an extra 3 minutes, or until the fish is just opaque and cooked through and the eggplant is soft.
Remove from heat and stir through the Thai basil leaves and half the coriander.
To serve, scatter remaining fresh coriander leaves and sliced chilli over the top. Serve with roti or steamed jasmine rice and lime wedges. Store leftover curry in an airtight container in the refrigerator for up to five days.
HINTS & TIPS
Salt reduced stock is highly recommended as curry pastes can vary dramatically from brand to brand. If you find the curry is not salty enough at the end of cooking, simply add more fish sauce, to taste.
Brown sugar may be used as an alternative to palm sugar