Coconut marinated fish with salsa & sweet potato

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Fish grilled with coconut milk, lime and ginger. Served on the side of golden sweet potatoes and capsicum salsa.
1. Set oven to 220ºC.
 Quarter sweet potatoes lengthways and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20-25 minutes, or until golden and cooked through.

2. Combine lime zest, grated ginger, coconut milk and 1/2 tbsp soy sauce in a bowl. Place fish in coconut milk to marinate.

3. Dice cucumber, capsicum and radishes. Slice spring onions. Toss all together with 1/2 lime juice (wedge remaining) and 1 tbsp olive oil.

4. Heat a frypan over medium-high heat with 1/2 tbsp oil. Use tongs to transfer fish to pan, scraping off excess coconut milk. Cook for 3-4 minutes on each side, or until golden and cooked through. Remove from pan.

5. Reduce pan heat to medium. Stir 1/4 cup water into marinade and pour into pan. Cook for 2 minutes, stirring. Remove from heat and return fish to pan to coat.

6. Divide sweet potatoes, fish and salsa between plates. Serve with lime wedges.

Peel the ginger with a teaspoon to avoid wastage.
No fish option - white fish fillets are replaced with chicken schnitzels.
Increase cooking time to 4-5 minutes on each side or until cooked through.
Sweet potatoes, 1kg
Lime, 1
Ginger, 30g *
Coconut milk, 165ml
White fish fillets, 2 packets
Lebanese cucumber, 1
Red capsicum, 1
Radishes, 1/2 bunch *
Spring onions, 1/3 bunch *

Oil (for cooking + olive), salt, pepper, soy sauce (or tamari)