Coriander and coconut fish

Name: Coriander and coconut fish
Total time: 30 min
Ingredients: 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

30 minutes
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.

December 19, 2014 at 2:30 pm

Ingredients

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

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.