Heat 1 tbs olive oil in a large frypan. Add baby spinach and cook until wilted. Place in a bowl to cool.
When spinach is cool enough to handle squeeze as much moisture out as possible. Lay Basa fillets flat, place ¼ of the wilted spinach on each fillet, carefully roll up fish and secure with a toothpick.
Meanwhile heat remaining oil in the pan, add curry paste, sugar and cook for 1 minute.
Add Campbell’s Real Stock – Fish and coconut milk. Bring to the boil, cook for 2 minutes. Place fish parcels in the sauce and cook for approximately 5 minutes each side or until fish is cooked through and sauce has thickened. Remove fish and for a thicker sauce cook for a further 1-2 minutes.