The Australian Women’s Weekly Food

Winter seafood

Chilli and lime fish

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4

3 fresh large red chillies, sliced thinly
6 cloves garlic, crushed
1 bunch fresh coriander (80g), roots washed, leaves and stems reserved
1 tablespoon brown sugar
¼ cup (60ml) fish sauce
⅓ cup (80ml) lime juice
4 x 120g firm white fish fillets
4 baby cucumber (160g), sliced thinly
200g grape tomatoes, halved
2 fresh makrut lime leaves, sliced thinly
1 red shallot (25g), sliced thinly
1 bunch fresh round mint leaves (50g), leaves picked
lime cheeks, to serve

Place 2 of the chillies, the garlic and coriander roots in a mortar and pestle; pound until mixture forms a paste

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