Steamed sole and green vegetables with Thai-style coconut sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

4 small soles, skinned and trimmed, or 2 large soles, halved
2 - 3 bulbs fresh lemongrass
2 T Thai stir-fry oil
1 bunch spring onions, chopped
1 red chilli, chopped
1 clove garlic, chopped
400 g can coconut cream
2 T fish sauce
2 t brown sugar
1 punnet ready-to-steam mix edamame soy beans, mangetout, fine beans and broccoli (sachet of sauce dis
2 T fresh lime juice
fresh coriander leaves, for sprinkling
steamed jasmine rice, for serving

Cooking Instructions

Wash the soles and set aside.
To make the sauce: Smash the lemongrass and unfurl the tough outer leaves (reserve for flavouring the rice). Finely chop the tender inner core. Using the Thai stir-fry oil, stir-fry the lemongrass, spring onion, chilli and garlic until fragrant. Stir in the coconut cream and bring to a simmer. Add the fish sauce and sugar, then simmer for a few minutes, until slightly reduced.
To assemble: Add the sole to the ready-to- steam vegetables, cover tightly, reduce the heat to a minimum, and leave to steam for about 5 minutes, until just cooked. Stir in the lime juice and a handful of coriander leaves. Check to see that the sweet-sour balance is correct and adjust if necessary. Add more fish sauce if required. Serve with plenty of hot jasmine rice.
Per serving: 2184.6kJ, 22.6g protein, 28.4g fat, 44.1g carbs.