Name: Curry Leaf Crusted Fish in a Lemon Myrtle Coconut Sauce
Cook time: 1 h
Yield: 4
Ingredients: 4 skinless, boneless fish fillets (try John Dory, snapper, sea bass, salmon, halibut or trevally); 3 curry leaf stalks, leaves picked and coarsely shredded; 1-2 shallots, finely diced; 1 tbsp vegetable, grapeseed, olive or sunflower oil, plus extra for cooking; 1 tsp fresh ginger, finely diced; 1 garlic clove, finely diced or crushed; 2-3 fresh lemon myrtle leaves, or ½ tsp ground lemon myrtle; ¼ tsp finely grated fresh turmeric or ¼ tsp ground turmeric; ¼ tsp coriander seeds, slightly crushed; 300ml/½ pint fish stock; 400ml/14fl oz coconut milk; Flaky sea salt For the salad; 500g/1lb 2oz sweet potatoes, cut into 1cm/½in dice; 1 finger lime, flesh squeezed out; 10 Vietnamese mint leaves, shredded lengthwise; 1½ tbsp thinly sliced chives; ¼ tsp coarsely ground black pepper; 1 tbsp extra virgin olive oil; Flaky sea salt

VMG Recipes