Coriander And Coconut Fish Recipe
Ingredients
| Shallots 2, roughly chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| Root ginger a small chunk, roughly chopped | ||
| Lemongrass 1 stalk, tough outer leaves removed and chopped | ||
| Coriander a large bunch, leaves and stalks separated | ||
| Ground coriander | 1 Teaspoon | |
| Light coconut milk 400 g tin | ||
| Skinless white fish fillets 2 thick pieces | ||
| Spinach 2 handfuls, wilted to serve | ||
| Steamed basmati to serve | ||
Directions
Put the shallots, garlic, ginger, lemongrass, chillies and coriander root or stalks in a food processor and whizz to a paste (combine with a little water).
Stir in the ground coriander.
Heat 1 tbsp oil in a pan and fry the paste for 3 minutes.
Add the coconut milk and bring to a gentle simmer.
Add the fish, put on a lid and cook for 5-7 minutes until just cooked through.
Put some wilted spinach in the bottom of a shallow bowl.
Sit the fish on top.
Chop the coriander leaves, stir into the sauce and pour over the fish.
Serve with rice.
Stir in the ground coriander.
Heat 1 tbsp oil in a pan and fry the paste for 3 minutes.
Add the coconut milk and bring to a gentle simmer.
Add the fish, put on a lid and cook for 5-7 minutes until just cooked through.
Put some wilted spinach in the bottom of a shallow bowl.
Sit the fish on top.
Chop the coriander leaves, stir into the sauce and pour over the fish.
Serve with rice.
Chef
