Coriander and coconut fish
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 2 shallots, roughly chopped
- 1 clove garlic, crushed
- a small chunk root ginger, roughly chopped
- 1 stalk lemongrass, tough outer leaves removed and chopped
- 2 green chillies, seeded and chopped (optional)
- a large bunch coriander, leaves and stalks separated
- 1 tsp ground coriander
- 400g tin light coconut milk
- 2 thick pieces skinless white fish fillets
- 2 handfuls spinach, wilted to serve
- i to serve steamed basmat
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
Put some wilted spinach in the bottom of a shallow bowl. Sit the fish on top.
- STEP 4
Chop the coriander leaves, stir into the sauce and pour over the fish. Serve with rice.