PREPARATION: 15min ~ COOK: 30min ~ READY IN: 45min
INGREDIENTS (SERVES 6)
2 pink ling fish fillets, cubed
Hillfarm ginger infused canola oil
1 tsp all spice
1 tbs coriander seeds
1 tbs cardamon seeds
1 tsp cinnamon
2 bay leaves
1 brown onion, diced
1 garlic clove, finely diced
1 tbs ginger, finely diced
1 coriander root, roughly chopped
1 tsp cayenne pepper
1 tomato, diced
1 cup stock stock
1 cup coconut milk
handulf of fresh coriander, roughly chopped
In a saucepan over a medium heat drizzle with oil and add the all spice, coriander seeds, cardamon, cinnamon and bay leaves. When the seeds begin to pop add the onion, garlic and ginger. Let everything cook for a minute and then add the cayenne pepper, tomato and let the tomatoes soften.
Next add the stock and let it reduce by half and then add the coconut milk. Leave the sauce to thicken and reduce on a low heat.
Once the milk has reduced add the fish and half of your coriander and bring the liquid back to a boil and turn the heat off. The fish will cook itself immersed in the stock.
Serve with some coriander on top.