Thai Fish With Coriander ButterMake on Fresco
Totally easy, totally fragrant, just get the green mango salad organised and you can be eating a divine meal in no time. Enjoy. (Oh, and rice if required.)
This recipe should be on everyone's menu for any time of year, but it is especially good in the summer time I think. There is something about those amazing Thai flavours that screams summer to me.
Then don't forget to get your Mango Sticky Rice sorted for dessert. Well done.
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- 60 Grams butter BUY
- 1 generous Handful fresh coriander or cilantro leaves and roots
- 1 Pinch pink salt flakes BUY
- 3 limes
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon coconut sugar
- 2 Tablespoons fish sauce
- 4 long red chilli seeded and julienned
- 2 lemon grass stems, trimmed and halved
- 4 x 200 Grams firm white fish fillets
- 1 Tablespoon fresh ginger finely grated
- 1 Litre water for steaming
Place butter, coriander and salt into Thermomix bowl and blend 30 sec/speed 6, stopping to scrape down sides of bowl as needed.
Form into a log shape and wrap and place in fridge until ready to serve.
Combine lime juice from 2 of the limes, oil, sugar, fish sauce and julienned chilli in small bowl and stir until sugar dissolves.
Lay piece of lemon grass in the centre of a sheet of foil or baking paper, large enough to wrap one fillet.
Place fillet on top and drizzle surface with the lime juice mixture.
Top with lime slices from remaining lime and the grated ginger.
Wrap to secure parcel. Repeat with remaining fillets.
Pour 1L water into Thermomix bowl.
Place wrapped fish fillets into steamer tray and set Varoma into position. Steam fish approx 10-15 min/Varoma/speed 3 until fish is just cooked and flaking easily with a fork.
Slice the coriander butter and let it melt on each piece of fish, top with additional coriander leaves and julienned chillies, steamed rice and green vegetables.
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