Fish and prawns with coconut spinach sauce


Ingredients 17
Servings 4
Time

Ingredients

  • 500
    g
    hake or whiting steaks, (deboned and skinned)
  • 15
    ml
    lemon juice
  • 1
    clove garlic, crushed
  • 5
    ml
    ground cinnamon
  • 2
    ml
    dried thyme
  • 2
    ml
    paprika
  • salt and freshly-ground black pepper
  • 45
    ml
    seasoned flour
  • sunflower oil for frying
  • SAUCE
  • 30
    g
    butter or margarine
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 300
    ml
    coconut milk
  • 150
    g
    fresh baby spinach, finely chopped
  • 250
    g
    cooked peeled prawns
  • 1
    red chilli, seeded and finely chopped
 

Method

 
Place fish in a shallow bowl and sprinkle with lemon juice. Blend together garlic, ground cinnamon, dried thyme, paprika, salt and pepper, sprinkle over fish. Cover fish loosely with clingwrap and marinate in a cool place for a few hours. Make sauce by melting butter in a large saucepan, sauté onion and garlic until soft, stirring frequently. Place coconut milk and spinach in a separate saucepan and bring to the boil. Cook gently for a few minutes until spinach has wilted and coconut milk reduced a little, set mixture aside to cool. Mash spinach mixture, add to onion with prawns and chopped red chilli. Stir well and simmer gently for a few minutes, set aside while cooking the fish. Cut marinated fish steaks into strips or squares, dip in seasoned flour. Heat oil in a frying pan and fry fish in batches. Fry for 2-3 minutes on each side. Drain on kitchen paper. Arrange fish on warmed individual side plates. Gently reheat sauce and spoon over fish. Serve immediately with crusty rolls. Serves 4.
 

Read more on: fish/seafood  |  shallow-fry
 

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