Thai Fish With Coriander Butter

Name: Thermomix recipe: Thai Fish With Coriander Butter
Prep time: 5 min
Cook time: 15 min
Ingredients: 60 Grams butter; 1 generous Handful fresh coriander or cilantro leaves and roots; 1 Pinch pink salt flakes; 3 limes; 1 Tablespoon Extra Virgin Olive Oil (EVOO); 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

Make on Fresco

Serves 4-6 Prep Time 5 minutes Cook Time 15 minutes Rated: Print

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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Need

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

Do

1: Place butter, coriander and salt into Thermomix bowl and blend 30 sec/speed 6, stopping to scrape down sides of bowl as needed.
2: Form into a log shape and wrap and place in fridge until ready to serve.
3: Combine lime juice from 2 of the limes, oil, sugar, fish sauce and julienned chilli in small bowl and stir until sugar dissolves.
4: Lay piece of lemon grass in the centre of a sheet of foil or baking paper, large enough to wrap one fillet.
5: Place fillet on top and drizzle surface with the lime juice mixture.
6: Top with lime slices from remaining lime and the grated ginger.
7: Wrap to secure parcel. Repeat with remaining fillets.
8: Pour 1L water into Thermomix bowl.
9: 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.
10: 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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!