Directions

To Cook

1. In a fry pan, heat 15ml of cooking oil over high heat and stir-fry for 3 mins the capsicum, lime leaves, chilli, lemon grass, galangal, shallot, chilli peppers and tomato.
2. Reduce heat and add in coconut milk, sweet soy sauce and lime juice and simmer for 10 mins so that the sauce thickens.
3. Season the fish fillets with salt and pepper and fry for 8 mins, turning once.
4. Serve the fried haddock drizzled with 2 large spoon fulls of hot candle nut sauce and sliced lime on the side.