Tamarind and coconut fish
( SERVES 2 )
So easy, so delish.
- 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.