Fish In Ginger Coconut Sauce
- 125 g frozen peas, thawed
- 200 g basmati rice
- 2 None red peppers, peeled, deseeded and diced
- 20 g fresh ginger, peeled and finely chopped
- 600 g skinless cod fillet, or other firm fish
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 can (400ml) coconut milk
- 1-2 tbsp lemon juice
- 1/2 bunch coriander, half of bunch finely chopped
- Prepare rice according to package instructions. Set aside and keep warm.
- Heat oil in a large, shallow roasting pan. Saute peas, peppers, ginger and cumin for 2 mins. Add coconut milk to the pan and bring to a boil. Reduce heat, add fish, cover and simmer for 10-12 mins. Add lemon juice and season to taste.
- To serve, arrange 2 pieces of fish on each plate with a serving of rice. Spoon sauce onto fish and top with cilantro leaves. Serve remaining rice in a bowl sprinkled with chopped cilantro.
frozen peas, basmati rice, red peppers, fresh ginger, cod fillet, olive oil, ground cumin, coconut milk, lemon juice, coriander
Taken from recipes-plus.com/api/v2.0/recipes/20069 (may not work)