Coriander & coconut fish
Cooking time
Ready in 30 minutesSkill level
EasyServings
Serves 2Don't be put off by the long list of ingredients, with the help of a food processor, this is a stylish, yet quick midweek meal
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 328
- protein
- 28.2g
- carbs
- 5.3g
- fat
- 22.4g
- saturates
- 18.1g
- fibre
- 0.2g
- sugar
- -
- salt
- 0.79g
Ingredients
- 2 shallots, roughly chopped
- 1 garlic clove, crushed
- a small chunk root ginger, roughly chopped
- 1 stalk lemongrass, tough outer leaves removed and chopped
- 2 green chillies, seeded and chopped (optional)
- a large bunch coriander, leaves and stalks separated
- 1 tsp ground coriander
- 400g tin light coconut milk
- 2 thick pieces skinless white fish fillets
- 2 handfuls spinach, wilted to serve
- steamed basmati rice to serve
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Method
- 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 from olive magazine, March 2009
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