Grilled coconut sea perch
“Use any firm, white-fleshed fish to create this dish”
- 5 fillets of sea perch
- 2 tbsp ginger, roughly chopped
- 2 tsp fresh turmeric, roughly chopped (or 2 tsp powdered turmeric)
- 2 tbsp galangal, chopped
- 2 cloves of garlic, chopped
- 2 small red chillies, sliced
- 4 tbsp coriander roots or stems, finely chopped
- 14 lime leaves, sliced
- 1½ cups Thai basil leaves, roughly chopped
- 4 tsp white palm sugar, grated
- 4 tsp lemon juice
- 2 cups coconut cream
- sea salt
Use any firm, white-fleshed fish to create this festive dish. Serve with fragrant jasmine rice, crisp bok choy and a refreshing crunchy salad.
Method
With a knife, cut 1cm-deep slits throughout the fillet (big enough to slide in basil leaves).
Puree all of the other ingredients in a blender, except for ½ cup of basil leaves, the coconut cream and salt. Once smooth, add the coconut cream, whiz to incorporate. Reserve half and refrigerate. Pour the rest over the fish and marinate for an hour in the fridge.
Wipe the excess marinade from the fish, insert basil leaves in the incisions, dust the fish lightly with salt and braise in a pan with a little of the marinade.
Finish the fish under a hot griller until the top is brown and crisp. Drizzle over the warmed reserved sauce and serve.
Serves 5
