Fish fillets steamed with coconut, ginger & lime
Ready in 25 minutes | Serves 4
- 4 x 180g Ling fillet
- 220ml coconut cream
- 1 knob ginger
- 1 lime
- 1 red onion
- 1/2 bunch coriander
- 4 lime leaves
- 1 tsp tumeric
Place the trimmed fillets in a lightly greased baking tray. Grate ginger and lime zest over the fish.
Lightly sprinkled tumeric, add spices & herbs and coconut cream to cover.
Bake in oven 180 c for around 12 minutes. Serve with steamed rice & a mango & coriander salsa.
Recipe courtesy of 3 Seeds Cooking School.