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


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