Quick and simple spicy banana fish dish
by Jamie Whalley
Here is the report of the cooking session with the Fendfoods team 24/8/16:
Ingredients organic if possible:
Fish — Blue Eyed Cod fillets
Organic Basmati rice
Himilayan Rock Salt
Silver beet — one leaf
Leggos Organic Tomato paste
AYAM Premium Coconut Cream
Cayenne pepper (spicy)
Boil rice with 1/2 teaspoon of salt. In small to medium mixing bowl, while rice is boiling — Mash bananas and mix with Coconut Cream, add 2 table spoons of tomato paste, add desired amount of Cayenne pepper and 1/2 teaspoon of salt. Then add desired amount of water to achieve appropriate consistency (take into account that the sauce will reduce while cooking)
Place fish into baking tray, cover with sauce and sprinkle diced silver beet on top.
Place into oven (pre heated to 180°) — baking time will depend on thickness of fish. (The fillets we used were approximately 1/2 inch thick and we baked for 20mins)
We need to fine tune this dish. While it was very tasty and fish was excellent, less banana and coconut cream next time in proportion the the amount of fish.