Serves 4
Ingredients:
- 2x firm fish fillets (we used 2x 300gm barramundi fillets here)
- 1 lemon
- Pink Himalayan salt to season
- 1 teaspoon minced garlic
- 1 tablespoon fish sauce
- 1 cup baby spinach leaves
- Handful chopped coriander
- 125g cherry tomatoes, quartered
- 400ml can coconut cream
- Salad and/ or steamed rice to serve
Method:
- Using the 22cm Circulon Innovatum skillet, heat pan to medium-high and cook fish for approximately 3 minutes on each side until golden, seasoning with juice of ¼ of the lemon and pink Himalayan salt between flipping. Remove pan from heat.
- Using the 25cm Circulon Innovatum skillet, heat pan to medium-high and add minced garlic, fish sauce, tomatoes, coriander, spinach leaves, juice of ½ lemon and pink Himalayan salt to taste. Cook until spinach has wilted, approximately 3 minutes.
- Add can of coconut cream to the pan and stir until heated through, approximately 5 minutes. Slice the remaining lemon ¼ into thin slices and add to coconut cream.
- Add fish fillets to the pan and turn down the heat to medium, leave for approximately 15 for the sauce to thicken.
- Serve with salad and/ or steamed rice.