Flakey fish which is seared and then poached in a flavoursome coconut chilli lime sauce. Super simple to make and jam packed with flavour.
Sprinkle over some salt, pepper and paprika on both sides of the fish.
Heat up 1 tablespoon of oil in the saucepan. Wait for the pan to get hot and give the fish a good sear on either side. Cook for approximately 45 seconds to a minute per side. Once done, remove the fish onto some kitchen paper.
Now add the oil, minced garlic, grated ginger, lemongrass and brown sugar. Make sure that the mixture caramelises really well. Let it almost become a nice dark brown in colour. Put in the paprika, chilli flakes and chilli garlic sauce and cook for another minute.
Now pour the coconut milk and soya sauce into the saucepan.
Once it starts to heat up, put your fish back in and let it bubble away and finish cooking for a couple of minutes. Remove your fish fillets from the pan and let them rest on the side. Just before removing from the heat, add in the fish sauce, zest and juice of 1/2 a lime along with the chopped basil. Leave a few to scatter on top before serving. Serve over rice or cauliflower rice and some crunchy greens.
Ingredients
Directions
Sprinkle over some salt, pepper and paprika on both sides of the fish.
Heat up 1 tablespoon of oil in the saucepan. Wait for the pan to get hot and give the fish a good sear on either side. Cook for approximately 45 seconds to a minute per side. Once done, remove the fish onto some kitchen paper.
Now add the oil, minced garlic, grated ginger, lemongrass and brown sugar. Make sure that the mixture caramelises really well. Let it almost become a nice dark brown in colour. Put in the paprika, chilli flakes and chilli garlic sauce and cook for another minute.
Now pour the coconut milk and soya sauce into the saucepan.
Once it starts to heat up, put your fish back in and let it bubble away and finish cooking for a couple of minutes. Remove your fish fillets from the pan and let them rest on the side. Just before removing from the heat, add in the fish sauce, zest and juice of 1/2 a lime along with the chopped basil. Leave a few to scatter on top before serving. Serve over rice or cauliflower rice and some crunchy greens.
Hi Aditi, followed the instructions to the dot. But my curry sauce curdled after bubbling a bit. It was the first extract. And home made. Do you think I made a mistake anywhere?.
Hi Manju,
So you should never boil the first extract of coconut milk. You can boil the second or third extract but not the first. This is definitely why it curdled.