Ingredients
- 4 fish cutlets (200 g/7 oz each)
- seasoned plain (all-purpose) flour
- 2-3 tablespoons peanut oil
- 2 onions, sliced
- 2 lemongrass stems (white part only), finely chopped
- 4 makrut (kaffir lime) leaves, shredded
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon finely chopped fresh red chilli
- 185 ml (6 fl oz/3/4 cup) chicken stock
- 375 ml (13 fl oz/1 1/2 cups) coconut milk
- 1 large handful coriander (cilantro) leaves, chopped, plus extra leaves to garnish
- 2 teaspoons fish sauce
- lime wedges, to serve
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Toss the fish lightly in the flour, and gently shake off excess. Heat half the oil in a large heavybased frying pan and cook fish over medium heat until lightly browned on both sides. Transfer to a shallow ovenproof dish.
2. Heat the remaining oil in the frying pan. Cook the onion and lemongrass, stirring, for 5 minutes, or until the onion softens. Add the makrut leaves, ground spices and chilli, and stir for 2 minutes, or until fragrant.
3. Add the stock and coconut milk to the onion mixture, and bring to the boil. Pour over the fish, then cover and bake for 30 minutes, or until the fish is tender.
4. Transfer the fish to a serving plate. Stir the chopped coriander and the fish sauce into the remaining sauce, and season to taste with salt and freshly ground black pepper. Pour the sauce over the fish to serve. Garnish with extra coriander leaves and serve with lime wedges.
