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Coriander And Coconut Fish

Holiday.Cook's picture
Ingredients
  Shallots 2 , roughly chopped
  Garlic 1 Clove (5 gm), crushed
  Ginger root piece 1 Small, roughly chopped
  Lemongrass stalk 1 , tough outer leaves removed and chopped
  Coriander 1 1⁄4 Bunch (125 gm), leaves and stalks separated (1 Large Bunch)
  Ground coriander 1 Teaspoon
  Canned light coconut milk 400 Gram (1 Tin)
  Skinless white fish fillet 2
  Spinach 1⁄2 Cup (8 tbs) (2 Handfuls, Wilted , For Serving)
  Steamed basmati rice 2 Cup (32 tbs) (For Serving)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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