1 lime, juiced
1 garlic clove, crushed
4 small white fish fillets (such as blue-eye cod or whiting), skinless and trimmed
2 shallots, finely chopped
2 tsp Sriracha chilli sauce or 1 tsp paprika
2 tsp tamarind paste
200 ml coconut milk
flour for dusting
A handful of coriander chopped
- Mix the lime juice and garlic in a shallow dish, then season. Add the plaice fillets and turn them over, then leave for 5 minutes.
- Heat a little oil in a frying pan and fry the shallots until they are tender. Add the sriracha sauce, tamarind paste and coconut milk. Bring to a simmer, then cook gently.
- Shake any excess lime off the fish and dust it with flour. Heat a thin layer of oil in a separate frying pan and fry the fish for about 1-2 minutes on each side until they are brown and cooked through. Transfer the fish to the coconut sauce and scatter the coriander over. Serve with rice.