Fish and prawns in coconut broth




Prep Time


Cook Time

This beautiful meal looks so pretty served at a dinner party. Prepare the seafood and broth in advance and reheat briefly just before serving.



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


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.