Coriander and coconut fish

  • serves 2
  • Easy

Simple Thai without the fuss. This easy, healthy supper for 2 simmers chunky white fish in coconut milk flavoured with a speedy curry paste made from lemongrass, ginger and coriander.



  • shallots 2, roughly chopped
  • garlic 1 clove, crushed
  • root ginger a small chunk, roughly chopped
  • lemongrass 1 stalk, tough outer leaves removed and chopped
  • green chillies 2, seeded and chopped (optional)
  • coriander a large bunch, leaves and stalks separated
  • ground coriander 1 tsp
  • light coconut milk 400g tin
  • skinless white fish fillets 2 thick pieces
  • spinach 2 handfuls, wilted to serve
  • steamed basmat i to serve


  • 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.

Nutritional Information

  • Kcals 328
  • Carbs 5.3g
  • Protein 28.2g
  • Fat 22.4g
  • Salt 0.79g
  • Fibre 0.2g