Chili Coconut Cream Seafood
400-600g uncooked prawn tails
2 small fish fillets (300g white fish; Snapper, Cod or similar)
2-3 tbsp Olivado Chili-Infused avocado oil
Heaped tsp crushed garlic
1 tsp crushed ginger
Grated zest & juice of 1 lime
1/3rd cup coconut milk
3 tbsp dried coriander (or fresh if available)
Cut fillet fish into large bite-sized pieces. Place all ingredients except fish into large bowl and mix together. Place fish in the bowl and stir to cover all prawns & fish with the sauce.
Cook enough rice for 4-6 people.
Pour the prawns, fish & sauce into large pan, bring to boil and simmer, stirring gently until the seafood is only just cooked (do not overcook). Remove from heat and place the fish and prawns on mounds of rice (or hash browns). Pour the excess sauce into a jug for the table. Garnish with quartered lemons.