Fish Fillets in Coconut Milk Recipe

Preparation time: 10 minutes
Total cooking time: 15 minutes
Recipe serves 4

Ingredients

2 long green chillies
2 small red chillies
400g firm white fish fillets
2 stems lemon grass
2 coriander roots
4 kaffier lime leaves, plus extra, for garnish
2 cm piece fresh ginger, thinly sliced
2 cloves garlic, crushed
3 spring onions, whte part only, finely sliced
1 teaspoon soft borwn sugar
1 cup coconut milk
½ cup coconut cream
1 tablespoon fish sauce
salt
2-3 tablespoons lime juice

Method

1. Heat a wok or large pan until hot; add the whole chillies and roast until just beginning to brown all over. Remove the green chillies from the wok, cool and slice. Cut the fish into 5 cm pieces.

2. Bruise the lemon grass and coriander roots by crushing them with the flat side of a knife.

3. Add lemon grass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok. Stir to combne;  bring to the boil . Reduce heat and simmer, uncovered, for 2 minutes. Add the fish pieces and simmer gently for 2-3 minutes or until the fish is tender. Stir in the coconut crea.

4. Stir through the chopped green chillies, fish sauce, salt and lime juice, to taste. Garnish with some whole kaffir lime leaves, if you like.