If you love fish you will love this Thai coconut fish recipe packed full of fresh flavours.

I owe a lot of my love for food and cooking to my mum and my aunt. My aunt has the ability to whip up a delicious meal with anything and I spent many hours when I was younger watching her in the kitchen. I still spend a fair few  hours watching her but in one of the family restaurants, Soho Joe. Whenever I see my Anna we talk about food and recipes and then I go home and try and recreate them.

The other week Anna was telling me about a saucy fish dish she makes and I thought it would be an ideal recipe to try making in the Panasonic steam combination oven. It is also easy to bake in the oven too though. It’s a fairly adaptable recipe, also known as anything goes really, so make it your own, adjust the quantities to your taste. Very easy but one of those really fresh and tasty recipes that you can’t get enough of…

I used frozen fish pieces because they were really good value, this makes the meal quite reasonable in cost. I have included instructions for both fresh and frozen fish but check the fish is cooked through before serving as it can vary depending on thickness of the fillet too.

The Panasonic steam combination oven is a great asset when making this delicious Thai coconut fish dish as it can be cooked with a combination of steam and microwave to leave the fish soft and tender and the coriander fresh.

Thai Coconut Fish recipe…

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Anna's Saucy Fish

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 4

A tasty, fresh, healthy fish recipe packed full of flavour and also fairly good if you are on a tight budget

Ingredients

• 4 frozen or fresh white fish pieces
• At least 1 large bunch of coriander (I used 2 but it's what you prefer)
• 1 stick of fresh lemongrass or zest of 1 lemon
• 2 cloves of garlic
• 2 tsp freshly gated ginger
• 1-3 red chillies (to your taste)
• Black pepper
• 400g tin coconut milk

Instructions

1. If baking in the oven preheat to 200ºC/gas mark 6
2. Roughly chop the corainder and place in a large bowl
3. The lemongrass can either be sliced finely (remove all the very woody bits), it can be bashed to release the flavour or used whole and removed after cooking. Add to the bowl with the coriander
4. Crush the garlic and add to the bowl along with the ginger
5. Slice the chillies very finely and also add to the bowl, mix it all well
6. Place half the coriander mixture into a baking dish (if using the Panasonic steam combination oven make sure it is suitable)
7. Place the fish pieces on top of the coriander and season them with black pepper
8. Cover the fish with the remaining coriander
9. Pour the tin of coconut milk over the coriander
10. If baking the dish in the oven cover the dish with tin foil and cook for approximately 20 minutes (this is very dependent on the thickness of the fish, reduce cooking time if using fresh fish)
11. If cooking this in a Panasonic steam combination oven cook on Steam 1 + low micro for 12-15 minutes
12. Remove the dish from the oven and serve with some wild rice, green beans and don't forget to drizzle that flavoursome sauce over the fish when you serve it.

3.3.3077

And finally…

excuse the lack of photos, decent ones at least…I had screaming cries from my children to dish up dinner as they were hungry so I was all flustered!

For more information about the Panasonic steam combination oven you can read my previous post about it, suffice to say I absolutely love it. Or find out more here.

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