A deliciously fresh recipe kindly shared with us by le Creuset. For this recipe, you'll need a casserole dish that will lock in all the flavours - we recommend the Le Creuset 18cm Casserole Dish.
1kg mixed firm white fish e.g. bass, cod, snapper; filleted, skin removed and cut into 2-3cm chunks
8 large prawns, peeled (tails intact), deveined
Juice of 3 limes
Zest of 1 lime
2 tablespoons olive oil
1 red onion, thinly sliced
1 large red chilli, halved and sliced
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
5 garlic cloves, finely chopped
2 tablespoons tomato purée
1 tablespoon virgin coconut oil
1 teaspoon shrimp paste
500ml light chicken stock
1 400ml tin coconut milk
1 bay leaf
- Put the fish, prawns, lime juice, lime zest and a pinch of salt into a bowl. Mix well, cover and chill for 20 minutes to marinate.
- Heat the olive oil in the casserole on a low to medium heat setting and gently fry the onion for 5 minutes until softened but not browned.
- Add the chilli, peppers and garlic and cook for another 8-10 minutes. Add the tomato purée, coconut oil, shrimp paste and bay leaf and cook for a further 2-3 minutes.
- Pour in the stock and coconut milk, bring to the boil then reduce the heat and simmer for 15-20 minutes.
- Add the fish and prawns, put on the lid, turn off the heat and leave for 5 minutes.
Do not cook on too high a heat, or overcook, as the fish will become dry and the sauce may start to split.
Half a jar of potted shrimp or a fish stock cube or 1 tablespoon of miso paste can be used instead of shrimp paste if preferred.
Serve with rice garnished with lime wedges, chopped spring onions and chopped coriander.