Step-by-step guide: how to skin a fish fillet
1. Place your fish fillet on a clean chopping board, skin side down.
2. Starting at the thinnest end, slide your knife between the flesh and skin and start to cut the two away from each other in a sawing motion. Keep a tight grip on the fish skin with your free hand.
3. Holding the fish skin tightly at all times, work your way down the body of the fish until the skin and flesh are completely separate.
4. Why not use your newfound skill in the recipe below?
CORIANDER AND COCONUT FISH
30 minutes, serves 2, easy
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 basmati to serve
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.
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.
Put some wilted spinach in the bottom of a shallow bowl. Sit the fish on top.
Chop the coriander leaves, stir into the sauce and pour over the fish. Serve with rice.