Directions
To Cook
- 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.
- Reduce heat and add in coconut milk, sweet soy sauce and lime juice and simmer for 10 mins so that the sauce thickens.
- Season the fish fillets with salt and pepper and fry for 8 mins, turning once.
- Serve the fried haddock drizzled with 2 large spoon fulls of hot candle nut sauce and sliced lime on the side.
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