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
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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.
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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
