This delicate creamy fresh tasting, but with a Thai stylie fish recipe comes from our favourite fish recipe book, “Simply! Fish” from the Fishmongers’ Company and recipes from the Head Chef Stephen Pini. If anyone knows of a better sea food recipe book, please let us know. We serve this with my crispy mini roasties and samphire cooked in olive oil, chilli and a dash of lemon, but it will go equally well with noodles and stir fried pak choy.

The recipe calls for a fillet of brill, but bass, bream or pollack are equally as good.

4 x 150g skinned fish fillets

Marinade
400g can coconut milk
2cm galangal root, peeled (or a small piece of fresh ginger)
1 teaspoon soya sauce
2 tablespoons sherry
2 tablespoons white wine
½ tablespoon lemon juice
1 tablespoon ginger juice (from jar of pickled ginger)
Green chilli chopped
Red chilli chopped

Spring onions (shredded and placed in iced water to curl)
Double cream

Put all the marinade (except for the chilli) into a food processor and blend
Stir in chillies
Lay fish in a dish and pour over the marinade
Leave in fridge for 24 hours

Remove fish from marinade and place on foil
Pour in about 100ml of double cream into the marinade and boil to reduce by a half

Preheat grill medium-high
Depending on thickness of fish, grill for 3-4 minutes each side and baste with a little marinade

Spoon reduced marinade over each fillet and garnish with pickled ginger & spring onions
Wine: chilled Branco, Quinto de Ventozelo, Douro 2010

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