Thai-seasoned Fish in Coconut Milk
Serves: 2
Preparation: 15 mins
Cooking: 10 mins
500g skinned blue-eye cod, trimmed, cut into 2cm cubes
2 tbsp MasterFoods Thai Seasoning
2 tsp crushed garlic
1 tbsp vegetable oil
Baby spinach leaves, washed and drained
400ml coconut milk
2 green shallots/spring onions, trimmed, chopped
1 tbsp fish sauce
boiled rice, to serve.
Serves: 2
Preparation: 15 mins
Cooking: 10 mins
500g skinned blue-eye cod, trimmed, cut into 2cm cubes
2 tbsp MasterFoods Thai Seasoning
2 tsp crushed garlic
1 tbsp vegetable oil
Baby spinach leaves, washed and drained
400ml coconut milk
2 green shallots/spring onions, trimmed, chopped
1 tbsp fish sauce
boiled rice, to serve.
- Place fish, Thai seasoning and garlic in a bowl. Toss to combine. Leave to one side for 10 mins
- Meanwhile, cook rice as per packet directions.
- Heat the oil in a saucepan. When hot, add fish pieces, tossing to seal on all sides.
- Add the coconut milk and bring to the boil. Add the baby spinach leaves, the green shallots/spring onions and the fish sauce.
- Serve immediately with rice.
Tip: Try this recipe replacing the fish with chicken thigh meat and the rice with noodles. You can also substitute any firm white fish for the blue-eye cod.