Consuming Passions - Worldwide Events Managers

Fish with Pawpaw Sauce

Serves: 4

Notes

An easy recipe suitable for any white fish fillets. I prefer the delicately flavoured pink snapper caught in the Indian Ocean at Shark Bay in Western Australia.

Ingredients

• 500 g fish fillets
• 250 g fresh pawpaw flesh
• 1 tsp ground coriander
• 1/2 cup coconut milk
• 1/2 tsp sesame oil
• 1 tsp grated ginger root
• 1 lemongrass root or a couple of lemongrass blades (optional)
• 6 spring onions
• 2 limes (or 1 lemon)
• 2 Tbsp olive oil
• 1 cup chicken or fish stock

Method

Chop the white part of the spring onion and cook gently in frying pan with the grated ginger in 1 Tbsp of olive oil for a couple of minutes. While that is cooking, remove the flesh from the pawpaw and mash with a fork. Add this to the pan and cook until it is thoroughly softened. Stir in the chicken (or fish) stock, the coconut milk, sesame oil, and the ground coriander. Toss in the lemongrass and leave to simmer gently while you attend to the fish. Make sure the fillets are dry by wiping with a kitchen towel then fry them gently with the rest of the oil. Cook for 2 or 3 minutes on each side. Don’t overcook. Transfer to warm plate and keep warm in low oven. By now the sauce should be cooked. Squeeze in the juice of one lime or 1/2 lemon. Strain the sauce. Pour any juices from the fish fillets into the sauce. Stir then pour over fish. Garnish with slices of fresh lime or lemon and fresh coriander or Vietnamese mint (similar to coriander) and plain rice.