Tamarind and coconut plaice

Tamarind and coconut plaice

  • serves 2
  • A little effort

A lighter way to fry fish: dust with flour then pan-fry. The sauce is easy too, tamarind paste and coconut milk give an interesting twist to this quick midweek meal for two.





  • lime 1, juiced
  • garlic 1 clove, crushed
  • plaice fillets 4, skinless and trimmed
  • oil
  • shallots 2, finely chopped
  • sriracha sauce 2 tsp or paprika 1 tsp
  • tamarind paste 2 tsp
  • coconut milk 200ml
  • flour for dusting
  • coriander a handful, chopped


  • Step 1

    Mix the lime juice and garlic in a shallow dish, then season. Add the plaice fillets and turn them over, then leave for 5 minutes.

  • Step 2

    Heat a little oil in a frying pan and fry the shallots until they are tender. Add the sriracha sauce, tamarind paste and coconut milk. Bring to a simmer, then cook gently.

  • Step 3

    Shake any excess lime off the fish and dust it with flour. Heat a thin layer of oil in a separate frying pan and fry the fish for about 1-2 minutes on each side until they are brown and cooked through. Transfer the fish to the coconut sauce and scatter the coriander over. Serve with rice.

Nutritional Information

  • Kcals 489
  • Fat 25.4g
  • Carbs 12.2g
  • Fibre 1.2g
  • Protein 52.3g
  • Salt 1.2g