Ep 8 - Kahawai with asian mash and coconut sauce
Kahawai with asian mash and coconut sauce
1/2 tbsp Tamrind paste
2 Cloves garlic
1/2 Can Coconut cream
1 Red chilli
1/2 tbsp Fish sauce
1/2 tbsp Paml sugar
1 Corriander plant
1 Kahawai fillet
1/2 Cup Campbell's Real Stock Fish
1/2 tbsp Corriander powder
In a food processor place garlic, tamarind, coriander stalks, shallots, chili, canola oil, palm sugar and coriander and blitz till a paste has formed.
Peel, chop and boil potato till cooked. Mash and set aside.
In a pan, cook off 2 tbls of the paste till it changes colour and oil starts to separate. Add to mash with lime juice and fish sauce.
Cook 2 tbls of paste in a pan till fragrant then add Campbell's Real Stock Fish; reduce by half then add coconut cream. Season with lime juice and fish sauce.
Cook kahawai fillet in oil and butter till cooked
Serve fish on mash with coconut sauce. Top with coriander leaves and spring onion.