Name: Tamarind and coconut plaice
Total time: 40 min
Yield: Serves 2
Ingredients: 1 lime juiced; 1 clove garlic crushed; 4 plaice fillets skinless and trimmed; oil; 2 shallots finely chopped; 2 tsp or paprika 1 tsp sriracha sauce; 2 tsp tamarind paste; 200ml coconut milk; for dusting flour; a handful coriander chopped

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Tamarind and coconut plaice

Tamarind and coconut plaice

Published: December 19, 2014 at 2:33 PM

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Serves 2

A little effort

Total time: 40 mins

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A lighter way to fry fish: dust with flour then pan-fry. The sauce is easy too, tamarind paste and coconut milk give an interesting twist to this quick midweek meal for two.

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Ingredients

Nutrition

1 lime

juiced
1 clove garlic

crushed
4 plaice fillets

skinless and trimmed
oil
2 shallots

finely chopped
2 tsp or paprika 1 tsp sriracha sauce
2 tsp tamarind paste
200ml coconut milk
for dusting flour
a handful coriander

chopped

Nutrition: per serving

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.

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