Thai Fish With Coriander Butter

by Tenina Holder

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.)

Need

  • 60 g butter, salted
  • 1 generous Handful coriander leaves and roots
  • 2 tbsp lime juice
  • 1 tbsp Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 1 tbsp Coconut - Sugar coconut palm sugar BUY
  • 4 long red chillies, seeded and julienned
  • 2 lemon grass stems, trimmed and halved
  • 4 x 200 g firm white fish fillets
  • 1 lime, finely sliced
  • 1 tbsp ginger, finely grated
  • 1 Litre water for steaming

Do

1  

Place butter and coriander into TM 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, oil, sugar and chilli in small bowl and stir until sugar dissolves.

4  

Lay piece of lemon grass in the centre of a sheet of foil large enough to wrap one fillet.

5  

Place fillet on top and smear surface with the lime mixture.

6  

Top with lime slices and grated ginger.

7  

Wrap to secure parcel. Repeat with remaining fillets.

8  

Pour 1L water into TM 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.

More

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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