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 Rate Recipe |
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| A delicious creamy dish serve with rice and a sprinkle of corriander.
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4 / 180gm fresh fish fillets (sword fish, salmon, snapper or cod will do)
1 tbsp green Thai curry paste
1 tbsp olive oil
Method
Dry off fresh fish with kitchen paper. Stir in curry paste and olive oil and rub it into the fish, set aside to marinate for 5 minutes.
Grill marinated fish for 4 minutes on flesh side then 1 minute on the other.
Lemon grass and coconut sauce
Ingredients
2 stalks of lemon grass hearts, use the tender yellowish centre, finely chopped
1 cm fresh ginger crushed
˝ red chilli chopped
1 tbsp grape seed oil
˝ punnet grape tomato cut in half
˝ cup chicken stock
1 tin 440gm coconut milk or cream
˝ cup coriander leaves
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| Using a 2L saucepan, sauté lemongrass, ginger and chilli until fragrant in grape seed oil. Add tomatoes and reduce juices in half until the flavour of the tomatoes hits you. Deglaze with stock and reduce stock by half. Slowly bring the temperature down. Stir in coconut milk and reduce to the consistency of cream. Season to taste. Remove from heat then add coriander leaves. Serve drizzled over grilled fish.
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