Tamarind and coconut plaice
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 1 limejuiced
- 1 clove garliccrushed
- 4 plaice filletsskinless and trimmed
- oil
- 2 shallotsfinely chopped
- 2 tsp or paprika 1 tsp sriracha sauce
- 2 tsp tamarind paste
- 200ml coconut milk
- for dusting flour
- a handful corianderchopped
Nutrition:
- kcal489
- fat25.4g
- carbs12.2g
- fibre1.2g
- protein52.3g
- salt1.2g
Method
step 1
Mix the lime juice and garlic in a shallow dish, then season. Add the plaice fillets and turn them over, then leave for 5 minutes.
step 2
Heat a little oil in a frying pan and fry the shallots until they are tender. Add the sriracha sauce, tamarind paste and coconut milk. Bring to a simmer, then cook gently.
step 3
Shake any excess lime off the fish and dust it with flour. Heat a thin layer of oil in a separate frying pan and fry the fish for about 1-2 minutes on each side until they are brown and cooked through. Transfer the fish to the coconut sauce and scatter the coriander over. Serve with rice.
