THAI FISH WITH CORIANDER BUTTER
NEED:
60 grams butter at room temperature
generous handful of finely chopped coriander (cilantro) leaves
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon grated palm sugar
4 long red chillies seeded and chopped
2 lemon grass stems trimmed and halved
4 x 200 grams firm white fish fillets
1 lime finely sliced
1 tablespoon finely grated ginger
DO:
Thoroughly mix butter and coriander together and roll into a log.
Wrap and place in fridge until ready to serve.
Combine lime juice, oil, sugar and chilli in small bowl and stir until sugar dissolves.
Lay piece of lemon grass in the centre of a sheet of foil large enough to wrap one
fillet.
Place fillet on top and smear surface with the lime mixture.
Top with lime slices and ginger threads.
Wrap to secure parcel. Repeat with remaining fillets.
Place in steamer tray and process for 10-15 minutes until fish is flaking.
SERVE:
Slice the coriander butter and let it melt on each piece of fish, steamed rice and green vegetables.
USED: Ginger Grater
