Coriander & coconut fish

Coriander & coconut fish

3

(1 rating)

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Cooking time

Ready in 30 minutes

Skill level

Easy

Servings

Serves 2

Don'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

  1. 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.
  2. 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.
  3. Put some wilted spinach in the bottom of a shallow bowl. Sit the fish on top.
  4. 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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Comments

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soerenmortensen's picture

Sounds a lot like a green thai curry with fish and spinach.
I made something simular, adding limejuice, fishsauce, prawnpaste and cumin to the paste and with halibut and asparagus.
Very delicious.
I can see how it might be a bit bland, without the extra ingredients I added to the paste.

irenemorrill's picture
3

Not difficult but disappointing,very bland, the only thing to do would be to add more chile but then my kids would not like!!

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