Preparation Time

About an hour including cooking time

Ingredients

• 2 x cans of coconut cream
• 1½ teaspoons of caster sugar
• 1 x tablespoon of coriander root, thinly sliced
• 2 x tablespoons of fish sauce
• 2 x cups of fresh basil, finely sliced
• 2 x small red chillies, finely chopped
• 1 x small onion, finely diced
• 3 x white fish fillets (we used basa)

Method

Lightly fry the onion in a saucepan until tender. Then add the basil, coriander root, sugar, fish sauce and chilli. Stir fry for one minute. Add the coconut cream and fish. Bring to the boil, then reduce heat and cook until fish is cooked through. We served ours with boiled rice.

What worked?

Very light, and the sauce soaked into the rice making it very creamy.

What didn’t work?

Nothing.

Any surprises?

Works well with fish! We adapted this recipe from an original that used chicken.

Cost?

Under $10 for four serves.