We all need to eat more fish each week and with this green chilli spicing I defy any non-fish lover to dislike this dish. We too often use red chilli and forget the joys of green. If you want to reduce the chilli heat without compromising flavour, replace some of the green chilli with green capsicum.
Preparation Time: 15 minutes
Cooking Time: 6 to 8 minutes
2 large green chillies, chopped coarsely
4 green onions (shallots), chopped coarsely
3cm piece ginger, chopped
3 cloves garlic
½ cup coarsley chopped fresh coriander
1 tablespoon fish sauce
20g palm sugar, grated
4 x 180g firm white fish fillets eg blue eye, snapper
Steamed Jasmine rice to serve
- Process all ingredients except the fish until fine. Spread over both sides of fish. Either wrap fish in foil and BBQ or cook in a heated large, oiled non-stick frying pan until browned on both sides and just cooked through, approx 3 – 4 minutes each side depending on the size of the fish.
- Serve with jasmine rice and greens of choice
Wine: Green colours and flavours love green, herbaceous flavours in wine so try a Sauvignon Blanc.
Recipe from Just add Spice by Lyndey Milan and Ian Hemphill