Hot chilli jam, creamy coconut and cool cucumber are perfect partners. This meal is also good with steamed rice.
Ingredients
| 270 ml | Coconut cream |
| 1 bunch | Fresh coriander, including root, chopped (Main) |
| 1 pinch | Salt |
| 2 | Garlic cloves, crushed |
| 1 | Red chilli, chopped, use 2 if desired |
| 1 Tbsp | Caster sugar |
| 1 | Lime, juice only |
| 2 Tbsp | Fish sauce |
| ½ | Telegraph cucumbers |
| ½ cup | Mint leaves |
| 300 g | White fish fillets, use up to 400g (Main) |
| ½ cup | Flour, seasoned with salt and pepper |
Directions
- Bring the coconut cream to the boil in a small saucepan, then reduce the heat and simmer until it looks like thick cream. Remove from the heat and set aside.
- Reserve ½ cup coriander leaves for the salad. Blend the rest of the coriander, salt, garlic and chillies to a smooth paste. Place in a saucepan with the sugar, lime juice and fish sauce and bring almost to the boil to dissolve the sugar. Remove from heat and cool.
- Deseed and slice cucumber on the diagonal and mix with reserved coriander leaves and mint leaves.
- Dust fish fillets with seasoned flour and fry in a little oil until golden on each side.
- Serve fish topped with reduced coconut cream and chilli jam, cucumber salad on the side.