Thai-Seasoned Fish in Coconut Milk

Sunday, June 04, 2006

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.

- 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.