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Home Recipe Tamarind and Coconut plaice

Tamarind and coconut plaice

Tamarind paste and coconut milk give an interesting twist to this quick midweek meal for two
  • 40 minutes
  • Serves 2
Tamarind and coconut plaice   In Season  November 2014

  • lime 1, juiced
  • garlic 1 clove, crushed
  • plaice fillets 4, skinless ( you can ask any of our fishmongers to do so) 
  • oil
  • shallots 2, finely chopped
  • sriracha sauce 2 tsp or paprika 1 tsp
  • tamarind paste 2 tsp
  • coconut milk 200ml
  • flour for dusting
  • coriander a handful, chopped

  • 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.

     

 

Recipe Jamie Oliver