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Rendang fish curry recipe

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This Malaysian-inspired fish curry is packed full of flavour and is ready in less than 30 minutes. Delicious Rendang curry paste is delicately spiced, with flavours of lemongrass and tamarind, which really elevates this dish and compliments the light and fresh yellow fin sole. See method

Serves 4
10 mins to prepare and 15 mins to cook
491 calories / serving

Ingredients

2 x 250g packs lightly dusted yellow fin sole fillets, defrosted
1 lemon, juiced
1 tbsp olive oil
1 onion, sliced
2 peppers, thinly sliced
3 tbsp Rendang curry paste
2 kaffir lime leaves
400ml tin light coconut milk
200ml (1/3pt) hot fish stock
2 x 250g packs microwave basmati rice

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2065kj
491kcal 25%
Fat
20g 28%
Saturates
8g 41%
Sugars
11g 12%
Salt
1.6g 26%

of the reference intake
Carbohydrate 56.1g Protein 24.7g Fibre 4.6g

Method

Put the fish in a bowl and squeeze over the lemon juice. Set aside for 5 minutes to marinate.
Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Add the onion and peppers and cook for 5 minutes, or until softened. Stir in the curry paste, then add the lime leaves and continue cooking for 2 minutes more, or until fragrant.
Pour in the coconut milk and fish stock and bring to the boil. Reduce to a simmer and add the fish. Cook for 4 minutes, or until the fish is flaky and cooked through. Serve the fish curry with the microwaved rice.

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