Fish with Thai Lime and Chilli Dressing

Here’s something which is guaranteed to leave a lasting impression! It’s a really simple dish which packs an almighty punch of spice together with the sweet, sour and salty flavours synonymous with southern Thai food. It was amazing!

INGREDIENTS:
400g white fish fillets (dory, snapper, bream, flathead etc) (skin removed)
1 tablespoon coriander root and stems (chopped)
pinch salt
3 garlic cloves
2-6 birdseye chillies (seeded and chopped) (the more chillies – the fiercer the heat!)
1 lime (juice of)
1 tablespoon white sugar
2 tablespoons fish sauce
pinch white pepper
2 spring onions (thinly sliced)
1 tablespoon coriander leaves

DIRECTIONS:
In a pestle and mortar, grind the salt and coriander stems into a paste. Add the garlic and chillies and pound into a paste. Mix in the sugar, lime juice, pepper and fish sauce and set aside.

Heat a steamer and cook the fish until done. (5-8 minutes depending thickness of the fish. Turn out to a large platter and roughly flake the fish into large chunks. Pour over the chilli sauce.

SERVING:
Sprinkle with spring onions, cucumber and coriander. The cucumber acts as a perfect cooling to the spice of the dressing. Which will be much appreciated if you decided to add the full quota of chilli.

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