Curry, coconut and chilli create this Thai-inspired spicy fish dish using Bakers Cream Crackers! Make extra for seconds!
Ingredients
- 30 ml sunflower oil
- 1 small onion, finely chopped
- 10 ml spicy curry powder
- 5 ml red chilli flakes
- 10 ml grated ginger root
- 5 – 10 ml finely chopped garlic
- 1 x 410 g can coconut milk
- 30 – 45 ml corn flour
- salt and milled black pepper
- 400 g hake fillets, cut into bite-size pieces
- 50 g (1/4 pack) Bakers Cream Crackers
- zest of 1 lime or lemon
- 45 ml chopped coriander leaves
Directions
Heat the oil and add the onion and curry powder. Sauté until the onion is translucent then add the chilli flakes, ginger and garlic and cook briefly. Add the coconut milk and bring to the boil.
Combine the corn flour with a little cold water and whisk just enough of the paste into the coconut milk to thicken. Cook a minute or so, season well and remove from heat.
Season the fish and place in a single layer in a small baking dish. Cover with the hot sauce.
Crush the Bakers Cream Crackers coarsely and combine with the zest and coriander leaves.
Sprinkle over fish. Bake in the oven pre-heated to 220 ºC for 4 – 6 minutes or until the fish is just cooked. Spoon into Chinese spoons or small cups and serve at once.
Makes 12 – 16.
PS: This is not only a snack for a party. It can be the main course, it’s so delicious. Easy to make, also!
