INGREDIENTS
200ml (7 fl oz) coconut milk
4 small shallots, finely chopped
1 tsp caster sugar
Dash of soy sauce
Dash fish sauce
2 level tsp green Thai curry paste
1 tsp tamarind paste
4 pieces lemon sole fillet, about 140g each
1 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Recipe continues
METHOD
Pour the coconut milk into a large pan, add the shallots, sugar, curry paste (add a bit extra if you like it hot!) and tamarind paste, soy sauce, fish sauce season well and bring to the boil.
Add the fish fillets side by side in the pan, cover and simmer gently for about 2-3 minutes, until the fish is just very slightly undercooked - it will finish off cooking whilst it is standing prior to serving.
Carefully transfer the fish to deep bowls, spoon the sauce over the top and sprinkle on the coriander.