Thai Lemongrass Coconut Fish

This lemongrass coconut milk sauce is bursting with flavour. Its a great sauce to have in your stash. Follow the same recipe with tofu cubes for a vegetarian version. I have made it at my workshops and its just as delicious. You can also use chicken strips instead of fish.

This sauce can be had by itself without cooking. I like to use it as a dipping sauce for spring rolls or an Asian salad dressing.

What you need:

2-3 fish fillet

1 red chili, finely chopped (optional)

2 spring onions

1 lemongrass stalk

3 tbsp chopped coriander

2-3 kaffir lime leaves, torn

2 cloves garlic, grated

½ tsp turmeric powder

2 tbsp sweet chili sauce

Juice of 1 lime

½ cup coconut milk

Salt and cracked black pepper

Putting it all together:

1. Finley chop the chilies, lemongrass, coriander and spring onions in a bowl

2. Add the garlic, turmeric, sweet chili sauce, lime juice and coconut milk. Salt and pepper

3. Place fish in a baking dish and pour sauce over. Cover with foil and marinate for an hour if possible.

4. Preheat the oven to 180C

5. Bake the fish for 15-20 mins.

6. You can do the same in a pan.

7. Serve with brown rice, noodles or steamed veggies.