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    • Plaice with Coconut and Chilli Sauce

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 240; Fat 10g; Carbs 5g; Protein 18g
    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.