Tonight I will be eating...

Had a lovely mooch about on the market this morning. The fish man was there and had some fabulous haddock so I'm making this:

Thai Spiced Fish with Coconutty Spinach

Easy peasy lemon squeezy. And delish too :)

Serves 2
2 fish fillets, about 125g each
1 inch of ginger, finely grated
1 fat clove of garlic, finely grated
1 fat red chilli, finely sliced (seeds removed if you prefer)
1 tbs finely chopped fresh coriander
1 tsp fish sauce
1 tsp soy sauce
Pinch of sweetener (optional)
Juice and zest of a lime
1 heaped tsp of ‘easy’ lemongrass (a good squeeze in other words)
1 large bag of ready washed spinach
½ an onion, finely sliced
1 tsp coconut oil (or groundnut)
1 small sachet Patak’s creamed coconut - approx 50g

Mix together the ginger, garlic, chilli, coriander, fish sauce, soy sauce, sweetener, lime juice, zest and lemongrass to make a rough paste.

Place the fish fillets side by side in a shallow pyrex dish and spread over the paste. Cover the dish with clingfilm and microwave on full for 3 minutes. Check the fish - it should be just opaque and will flake when pressed gently with the back of a fork. If not, cook for another minute and check again. Do this until the fish is just cooked. Set aside, but keep warm. Remember that it will carry on cooking a little as it rests.

Heat the coconut oil (or other oil) in a saute pan and add the onion. Fry briskly until starting to colour at the edges. Add the spinach to the pan along with about a tbs of the cooking juices from the fish. Clap a lid on the saute pan and cook on a high heat for a couple of minutes until all the spinach has wilted. Remove the lid and add the creamed coconut then stir the spinach until the coconut has melted into the juices and coated the spinach leaves.
Divide the spinach between two shallow bowls and top each with a fillet of fish.