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Singapore seafood sauce

Name: Singapore seafood sauce
Yield: 4
Ingredients: 1 large Onion, diced; 1 Tbsp Finely grated root ginger (Main); 1 Tbsp Lemongrass paste (Main); 1 large Garlic clove; 2 Tbsp Rice bran oil; ½ tsp Turmeric; ½ tsp Chilli powder; ¾ cup Coconut cream; 1 Lime, use the juice only; ½ tsp Salt; ½ tsp Brown sugar; 500 g White fish fillets, skinned and boned (Main); 1 scoop Cornflour, for dusting; 1 Tbsp Rice bran oil, use up to 2 Tbsp

for 4 people

Jan Bilton

Food writer and cookbook author.

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A fragrant enhancement for seafood.

1 large	Onion, diced
1 Tbsp	Finely grated root ginger (Main)
1 Tbsp	Lemongrass paste (Main)
1 large	Garlic clove
2 Tbsp	Rice bran oil
½ tsp	Turmeric
½ tsp	Chilli powder
¾ cup	Coconut cream
1	Lime, use the juice only
½ tsp	Salt
½ tsp	Brown sugar

500 g	White fish fillets, skinned and boned (Main)
1 scoop	Cornflour, for dusting
1 Tbsp	Rice bran oil, use up to 2 Tbsp

Blend the onion, ginger, lemongrass and garlic in a food processor, until well mixed.
Heat the oil in a large frying pan over medium heat and add the onion mixture. Stir until pale gold in colour. Add the turmeric and chilli powder to taste and cook for another 2 minutes. Add the coconut cream, lime juice, salt and sugar. Cook and stir, until thick.
Pat the fish dry. Dust with cornflour and season. Heat the oil in a non-stick frying pan. Pan-fry the fish for about 2 minutes each side depending on thickness. Serve immediately topped with the sauce.