Give your roast fish a powerful kick of flavour and heat with this vibrant spice paste of chilli, lemongrass, turmeric and coriander seeds. This is a versatile paste that works well spread any other firm fish or chicken, then roasted; you could also use it to coat prawns, and then stir-fry them with Thai basil. Plus, it’s also a good base for a quick curry.

Ingredients

500 gm fillet of ocean trout

Coconut cream, for drizzling

Lime wedges and steamed rice, to serve

Spice paste

4 long red chillies, seeds removed

1 lemongrass stalk, white part, finely chopped

10 gm piece of turmeric, coarsely chopped

1 small golden shallot

2 tsp dry-roasted, coarsely ground coriander seeds

60 ml (¼ cup) olive oil

Method

1.Preheat oven to 240°C. For spice paste, using a hand-blender, blitz ingredients with a pinch of salt until smooth.

2.Heat a small frying pan over medium heat. Add spice paste and stir until lightly roasted (1-2 minutes), then set aside to cool.

3.Spread spice paste over fish and bake until just cooked through (8 minutes for medium-rare). To finish, drizzle fish with coconut cream and squeezed lime juice. Serve with rice.

Recipe / styling by Lisa Featherby

Styling by Steve Pearce

Ingredients

Method

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