500 g sea bass fish, cubed
1 green onion, diced
2 TSPs fresh ginger, diced
8 TBSPs fresh coriander, chopped
1 garlic clove, crushed
200 g coconut milk
400 g tin chopped tomatoes
1 cup peas
1 TBSP red pepper flakes (optional)




Heat 1 TSP coconut oil in a pan over a medium heat. Stir in the green onion, ginger, 2 TBSPs fresh coriander and garlic and sauté for few minutes. Add the coconut milk and tomatoes to the pan. Bring a gentle simmer and allow to cook for 5 minutes. Add the fish, the peas, the remaining fresh coriander and the red pepper flakes (if using) then cook gently (on low to medium heat) until the fish is cooked and the peas are tender. Garnish with coriander before serving.

Enjoy and Bon Appétit!





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