Stephanie’s Coconut Fish

This is an adaptation of a Marie Claire Recipe. That one calls for lemongrass and is more of a Thai flavour, but I didn’t have any so I made mine like this:

In a frypan on a moderate heat I added about two tablespoons of coconut oil.

Once melted I fried approx 1 tablespoon of fennel seeds and added three star anise.

While they are warming through, I sliced 5cm of the white of a leek, three finely sliced cloves of garlid and added it to the pan with a sprinkle of chili flakes.

When the leek is wilted, add one 400ml tin of coconut milk and bring to the boil.

Gently place in chunks of firm white fish and allow to cook through – about three minutes.

I added bite sized slices of kale to the pan and a splash of fish sauce.

Just try it!!

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