 Ingredients
6 thick fillets white fleshed fish
Carrot Sauce
750ml carrot juice
1 small knob ginger
3 cloves garlic
3 roots coriander
1 small red chilli - seeded
1/2 can coconut milk
Finishing Ingredients
1/2 cup chopped mint
1/2 cup chopped coriander
1 tbs sweet chilli sauce
2 tbs butter
1 tbs fish sauce
Method
Carrot Sauce:
- Put all the ingredients through a liquidiser. Transfer to a saucepan and reduce by two-thirds. Put aside.
Fish:
- Pan fry the fish on one side. Turn fish over and continue to cook for a few minutes, add carrot sauce and reduce slightly more.
- Add the finishing ingredients.
Note: remove the fish from the pan if you consider that it will over cook while adding the finishing ingredients to the sauce.
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