Sri Lankan Crispy Fish with Lemongrass Coconut Sauce

Sri Lankan Crispy Fish with Lemongrass Coconut Sauce

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 20, 2019.


Spiced Rice

  • 1 pack spiced rice
  • 1½ cups water

Fish and Sauce

  • 1 pack market fish
  • 1 pack lemongrass paste
  • 165ml coconut cream
  • ¼ cup water
  • 1 pack soy sauce and fish sauce
  • 1 tsp lemon juice


  • 1 baby bok choy
  • ½ telegraph cucumber
  • 1 pack mung bean sprouts
  • 1 pack sweet chilli dressing

To Serve

  • 1 bunch Thai basil
  • 1 pack crispy shallots
  • Pinch of chilli flakes (optional)


  1. Cook rice Combine spiced rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and score skin at 1cm intervals.
  3. Cook fish Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, skin side down, for 2-3 minutes, pressing lightly with a fish slice to stop fish from curling. Flip and cook for a further 1-2 minutes (depending on thickness), until just cooked through. Remove from pan and keep warm.
  4. Cook sauce Return pan to medium heat with a little more oil, if needed. Cook lemongrass paste for 1-2 minutes, until fragrant. Add coconut cream, water, soy sauce and fish sauce and lemon juice and bring to a simmer. Cook for about 1 minute, until slightly reduced. Remove from heat and season to taste.
  5. Prep salad Thinly slice bok choy and peel cucumber into ribbons. Toss in a bowl along with mung beans and sweet chilli dressing. Season to taste.

Nutritional Information

Energy 2538 kj
607 kcal
Protein 40.2g
Carbohydrate 55.6g
Fat 25.8g