This beautiful meal looks so pretty served at a dinner party. Prepare the seafood and broth in advance and reheat briefly just before serving.
Ingredients
For the fish
- 600–800g thick skinless, boneless fillets white fish
- ½ cup flour
- Salt and ground black pepper, to taste
- 2 tablespoons olive oil
- 8–12 large raw prawns
- 2 handfuls baby spinach
- Fresh coriander, to serve
For the coconut broth
- 1 tablespoon olive oil
- 2 tablespoons laksa paste or red curry paste
- 400ml can coconut milk
- ½ cup chicken stock
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
Method
For the fish and prawns in coconut broth
- Cut the fish into serving portions.
- Combine the flour, salt and pepper in a shallow bowl. Add the fish and turn to coat.
- Heat the oil in a large pan over a medium heat. Add the fish and pan-fry until just cooked through. Set aside.
- Add the prawns to the pan and cook until they turn pink. Set aside.
- To make the Coconut Broth, heat the oil in a wok or deep pan over a medium heat.
- Add the laksa paste or red curry paste and stir for 30 seconds.
- Stir in the coconut milk, stock and sugar and simmer for 5 minutes.
- Stir in the fish sauce and lime juice, then remove from the heat.
- Divide the seafood between 4 bowls, followed by the spinach.
- Pour the broth over the seafood and sprinkle with coriander to serve.