So easy, so delish.
|250 g||White fish fillets, skinned and boned (Main)|
|3 Tbsp||Lime juice, or lemon juice|
|1 Tbsp||Canola oil|
|1 clove||Garlic, crushed|
|1 tsp||Sriracha sauce|
|2 tsp||Tamarind paste|
|¾ cup||Coconut cream|
|1 handful||Flour, for dusting|
|¼ cup||Chopped coriander|
AdvertisementAdvertise with NZME.
- Place the fish in a shallow dish and add the lime or lemon juice. Turn the fish over then leave for 5 minutes.
- Heat a little oil in a frying pan. Gently fry the shallot until tender. Add the garlic, sriracha sauce, tamarind paste and coconut cream. Bring to a simmer, then cook gently for 2 minutes. Add a little water if too thick.
- Meanwhile, pat the fish dry and dust in the flour. Heat the remaining oil in a separate frying pan. Pan-fry the fish for about 1 minute each side until lightly coloured. Transfer the fish to the coconut sauce and add the coriander. Great served with rice.