Fish In Ginger Coconut Sauce - cooking recipe

Ingredients

125 g frozen peas, thawed
200 g basmati rice
2 None red peppers, peeled, deseeded and diced
20 g fresh ginger, peeled and finely chopped
600 g skinless cod fillet, or other firm fish
1 tbsp olive oil
1 tsp ground cumin
1 can (400ml) coconut milk
1-2 tbsp lemon juice
1/2 bunch coriander, half of bunch finely chopped

Preparation

Prepare rice according to package instructions. Set aside and keep warm.
Heat oil in a large, shallow roasting pan. Saute peas, peppers, ginger and cumin for 2 mins. Add coconut milk to the pan and bring to a boil. Reduce heat, add fish, cover and simmer for 10-12 mins. Add lemon juice and season to taste.
To serve, arrange 2 pieces of fish on each plate with a serving of rice. Spoon sauce onto fish and top with cilantro leaves. Serve remaining rice in a bowl sprinkled with chopped cilantro.