Rendang fish curry recipe
Ingredients
2 x 250 g packs lightly dusted yellow fin sole fillets, defrosted
1 lemon, juiced
1 tbsp olive oil
1 onion, sliced
2 peppers, thinly sliced
3 tbsp Rendang curry paste
2 kaffir lime leaves
1 x 400 ml tin light coconut milk
200 ml (1/3 pt) hot fish stock
2 x 250 g packs microwave basmati rice
Direction
Put the fish in a bowl and squeeze over the lemon juice. Set aside for 5 minutes to marinate.
Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Add the onion and peppers and cook for 5 minutes, or until softened. Stir in the curry paste, then add the lime leaves and continue cooking for 2 minutes more, or until fragrant.
Pour in the coconut milk and fish stock and bring to the boil. Reduce to a simmer and add the fish. Cook for 4 minutes, or until the fish is flaky and cooked through. Serve the fish curry with the microwaved rice.
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