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    • Plaice with Coconut and Chilli Sauce

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    Plaice with Coconut and Chilli Sauce is an easy-to-make yet flavourful dish that is perfect for a light lunch or dinner. This dish is a great way to enjoy the delicate flavour of plaice, while adding a bit of spice with the chilli sauce. The combination of coconut milk and lime juice creates a creamy and tangy sauce that complements the fish perfectly. The garlic, ginger, and fresh coriander add an extra layer of flavour to the dish. With a few simple ingredients and minimal preparation, this dish is sure to be a hit with your family and friends.  
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    Ingredients

    • Plaice fillets (4-6)
    • Coconut milk (1 can)
    • Garlic (2 cloves, minced)
    • Ginger (2 teaspoons, grated)
    • Lime juice (2 tablespoons)
    • Fish sauce (1 tablespoon)
    • Brown sugar (2 tablespoons)
    • Red chilli (1-2, deseeded and finely chopped)
    • Fresh coriander (2 tablespoons, chopped)
    • Salt and pepper (to taste)
    • Vegetable oil (for frying)

    Method

    • How to Make Plaice with Coconut and Chilli Sauce
    • Pat the plaice fillets dry and season both sides with salt and pepper.
    • Prepare the aromatics: mince the garlic, grate the ginger, and finely chop the red chilli (deseed if mild heat is desired).
    • Heat a nonstick pan over medium heat and add a small amount of vegetable oil.
    • Add the garlic, ginger, and red chilli to the pan; sauté for 1-2 minutes until fragrant but not browned.
    • Pour in the coconut milk, fish sauce, lime juice, and brown sugar.
    • Stir the sauce well and bring to a gentle simmer, allowing it to reduce slightly for 4-5 minutes.
    • In parallel, heat another nonstick pan with a little vegetable oil over medium-high heat.
    • Place the seasoned plaice fillets skin-side down (if skin is on) and cook for about 2-3 minutes until golden and opaque at the edges.
    • Flip the fillets carefully and cook for an additional 1-2 minutes until just cooked through.
    • Taste the coconut sauce and adjust seasoning with extra lime juice, fish sauce, or brown sugar as needed.
    • Chop the fresh coriander leaves.
    • Plate the plaice fillets, arranging them neatly on warmed plates.
    • Spoon the hot coconut and chilli sauce generously over the fillets.
    • Sprinkle with fresh coriander before serving.
    • Serve immediately, ideally with steamed rice or wilted greens for balance and color.