Fish Fillets in Coconut Milk Recipe

                                                   Fish Fillets in Coconut Milk Recipe


2 Long green chilies

2 Small red chilies

400 g Firm white fish fillets

2 stems Lemon grass (white part only)

2 Coriander roots, finely chopped

4 Kaffir lime leaves

2 cm Fresh ginger, grated

2 cloves Garlic, crushed

3 Spring onions (white part only) finely sliced

1 teaspoon Soft brown sugar

1 cup Coconut milk

1/2 cup Coconut cream

1 tablespoon Fish sauce

3 tablespoons Lime juice

Kaffir lime leaves, extra to garnish

Cooking Procedure:


Heat a wok until hot. Add the whole chilies and roast until just beginning to brown all over.

Remove the chilies, cool and slice.

Cut the fish into cubes. Bruise the lemon grass by crushing with the flat side of a knife.

Add the lemon grass, coriander roots, lime leaves, ginger, garlic, spring onion, sugar and coconut milk to the wok.

Bring to the boil, then simmer for 2 minutes.

Add the fish pieces and simmer gently for 3 minutes, or until the fish is tender.

Stir in the coconut cream.

Stir through the chopped green chili, fish sauce, lime juice and salt to taste.

Remove the lemon grass and whole chilies to serve.

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