Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes, Seafood
Convenience recipes: Budget, four or less

INGREDIENTS

coconut cream, 400ml can
lemon, 1, grated zest, juice
fish sauce, 1 tablespoon
brown sugar, 1 tablespoon
sambal oelek, 2 teaspoons
garlic, 1 clove, crushed
firm white fish fillets, 4 x 150g
baby spinach leaves, 50g
steamed rice, shredded green onion, sliced red chilli,
to serve

METHOD

1. In a medium deep-frying pan, combine cream, zest, juice, fish sauce, sugar, sambal oelek and garlic. Heat on medium, stirring often, until mixture reaches boiling point.
   
   
2. Reduce heat to low and add fish fillets. Simmer gently, covered, 8-10 minutes, until fish flakes easily when tested with fork.
   
   
3. Remove fish and stir spinach leaves through. Serve fish and spinach with rice. Sprinkle with onion and chilli, if liked.

TOP TIP

• For a lower-fat version, use coconut-flavoured evaporated milk.