TUESDAY

RENDANG FISH CURRY PREP AND COOK TIME 25 MINS SERVES 4

INGREDIENTS

● 2 x 250g 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 ● 400ml tin light coconut milk ● 200ml hot fish stock ● 2 x 250g packs microwave basmati rice

METHOD

1 Put the fish in a bowl and squeeze over the lemon juice. Set aside for 5 minutes to marinate.

2 Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and cook for 5 minutes, until soft. Stir in the curry paste, then add the lime leaves and continue cooking for 2 minutes more, until fragrant.

3 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.

TOP TIP

To make your own Rendang curry paste, blend 1 chopped onion, 3 fresh red chillies, 1 chopped lemongrass stem, 3 garlic cloves, 2 tsp each of tamarind purée, grated ginger, ground cumin and coriander, 1 tsp turmeric and ½ tsp salt together.