Came across this recipe in Yummy Magazine May 2010 issue while we’re on a meeting at The Fort. Hubby thought its so yummy and very easy to do so we photocopied the page (as in literally, photographed the page, hehe) and tried this afternoon.
And its true the ingredients are really easy to find even in the market. Except for the spinach which we substituted with Petchay. As for the fish, we used Tilapia filleted at the wet market.
So heres the Recipe for this delicious dish from YUMMY Magazine May 2010 Issue:
400 ml Coconut milk
finely grated zest from 1 lemon
juice from 1 lemon
1T fish sauce (patis)
2t sambal celek or chili sauce
1 clove garlic, crushed
4 (120 gram) firm white fish fillet
1 cup baby spinach or petchay
shredded green onion and sliced chilli (optional) for topping
Prep Time:10 minutes Cooking Time: 15 minutes
*In a high frying pan, combine coconut cream, zest, lemon juice fish sauce, chili sauce and garlic. Bring to boil on high, stirring.
* Reduce heat to low and add fish fillet. Simmer gently., covered, for 8-10 minutes until fish flakes easily when tested with a fork. Remove fish and stir through spinach leaves.
*Serve fish on steamed rice, drizzled with sauce, topped with shredded green onion and slices chili.
But for our case, we served a new set of fish sauce with chili on. Coz we’re such a spicy eater. *wink
I think we have achieved what the recipe indicated, based on the photo we took from the magazine (the little photo in our photo). As for the taste, we made some adjustments that best suit our taste buds *wink and some substitution as for the vegetable is concern, but we believed that should do it. But we will cook this again using the actual leafy vegetable which is the spinach.