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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.

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