‘I happened upon this recipe by accident, really. I was lying on the beach with a friend and we were both craving a fish lunch – something with Asian flavours and chilli. Rather than heading to a restaurant, we headed home and grabbed some ingredients on the way. This recipe is simple – you just throw everything into a tagine or a saucepan and sit back’ said Scott. Just the way we like it!
30 Minutes. Gluten Free. Sugar Free. Dairy Free. Paleo.
2 x 160g mulloway fillets
2 garlic cloves
2 birds eye chilli
400ml can coconut milk
2 sprigs coriander
Finely chop the eschalot, garlic cloves and chillies. Peel and grate ginger. Remove outer layer of lemongrass to reveal the pale core and finely slice. Cut the zucchini into 1 cm circles. Halve the lime. Cut fish into 3cm pieces.
Bring a large saucepan with a tight fitting lid, to a medium high heat. Add a drizzle of coconut or olive oil the eschalots, garlic, chillies and ginger. Stir until they begin to soften. Add the coconut milk, lemongrass, zucchini, lime halves and the fish. Reduce to a low heat, cover and cook for 20 minutes. Do not stir and resist lifting the lid until time is up. Remove lid and cook for a further 5 minutes.
Stir through roughly chopped coriander and squeeze the lime halves. If you are including the rice, plate first and top with fish.
This recipe was created by Scott Gooding. For more information visit www.scottygooding.com.au
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