1. Heat the oil in a frying pan and gently fry the garlic,
shallots, ginger and chilli for around 5 minutes.
2. Add the coconut milk, double cream and sugar and bring to the boil.
3. Whisk in the diluted cornflour, whilst the sauce is gently simmering and cook
for a further 4-5 minutes.
4. Lastly, stir in the lime juice and parsley.
5. Place sunflower oil in a frying pan and on a high heat, fry the diced fish until
golden brown around 3-4 minutes, then add the sauce into the frying pan and
gently mix. Serve with rice.
|Double Cream||150 Ml|
|Fresh Red Chilli (chopped Finely)||0.5|
|Ginger (Approx. 1 Inch, Peeled And||25g|
|Shallots (chopped Finely)||3|
|Garlic (chopped Finely)||2 Cloves|
|Juice Of Brazilian Limes||2|
|Cod Or Hake (1 Inch Diced)||75g|
|Salmon (1 Inch Diced)||75g|
|Monkfish (1 Inch Diced)||75g|
|Sunflower Oil (for The Sauce)||10 Ml|
|Sunflower Oil (to Fry Fish)||10 Ml|
|Coconut Milk||150 Ml|
|Fresh Parsley (chopped Finely)||1.5 Tsp.|
|Cornflour (diluted With A Little Cold Water)||1 Tsp.|
|Caster Sugar||1 Tsp.|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
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