INGREDIENTS
4 hake fillets
1 tin of coconut milk
4 lemongrass stalks
2 garlic cloves
1 red chilly
Salt
Pepper
Add the coconut milk, bruised lemongrass (sliced in half), sliced garlic and chilly to a shallow pan on a medium heat and reduce, this will infuse the milk with all the flavours; add seasoning to your liking.
Once the flavours are infused, remove the lemongrass stalks and add the fish, cover the pan with a lid and poach for about 10 minutes or until fish is firm.
Serve with basmati rice.
Garnish with Lemongrass and enjoy
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