Ingredients Jump to Instructions ↓

  1. 1/4 cup plain flour

  2. 4 boneless, skinless white fish fillets

  3. Steamed rice, sliced red chilli and lime to serve

  4. Fresh coriander and thinly sliced spring onion to garnish

  5. Sauce

  6. 1 clove garlic, crushed

  7. 3 spring onions, thinly sliced

  8. 2 teaspoons bottled, sliced lemon grass

  9. 1/3 cup sweet chilli sauce

  10. 2 tablespoons lime juice

  11. 1 tablespoon coarsely chopped fresh coriander

  12. 1 x 140ml can coconut cream

  13. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine flour, salt and pepper in a medium bowl. Dip fish in flour mixture to coat; shake off excess. Lay fish, in a single layer, in an ovenproof dish (eight-cup capacity).

  2. Sauce. Blend or process all ingredients until smooth.

  3. Pour sauce over fish; cover with foil.

  4. Cook in a moderately hot oven, 190C, for 15 minutes. Remove foil; cook, for a further 15 minutes, or until fish is cooked.

  5. Serve fish with steamed rice, sliced red chilli and lime; garnish with fresh coriander and spring onion.

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