Pan-fried Fish with Coconut Sauce
Introduction
Serves: 4
Ingredients
3 makrut lime leaves
1 tsp finely grated ginger
¼ tsp chilli flakes
1 Tbsp lime juice
Flaky sea salt
400g (14 oz) small skinned and boned white fish fillets
2 Tbsp standard flour
¼ cup olive oil
Coriander (cilantro) for garnish
Extra limes to serve
Method
1 Put coconut cream in a small frying pan (skillet) with lime leaves, ginger, chilli flakes, lime juice and a pinch of salt. Bring to a gentle boil and bubble gently for 4-5 minutes. Remove pan from the heat.
2 Run your hands down fillets to check for scales. If the fillets are big, cut into manageable pieces. Mix flour with a pinch of salt on a piece of paper towel. Dust fish with flour.
3 Heat oil in a large frying pan (skillet) over medium-high heat. When the oil is nice and hot, lower in the fish and cook until golden. Turn and cook briefly, just to seal and cook the flour coating. Transfer to a plate and sprinkle with salt.
4 Spoon a pool of coconut sauce onto four plates and top with the fish fillets. Garnish with coriander and dribble over remaining sauce. Serve immediately.