Coriander And Coconut Fish
|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)|
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.