Spiced Green Fish

• 4 fillets of white fish of choice like sea perch or mahi-mahi fillet

Spice Paste

• 0.25 cup Nuttelex Spread
• 10 shallots
• 2 lemongrass sticks (white parts only)
• 5 candlenuts
• 2 bunches cilantro / coriander (Wash well before using)
• 4 kafir lime leaves
• 4 garlic cloves
• 2 ginger
• 2 galangal
• 6 fresh red chillies (deseed half for moderately spicy or deseed more for mild)
• 6 fresh green chillies (deseed half for moderately spicy or deseed more for mild)
• 0.5 tsp ground turmeric
• 0.25 cup coconut oil
• 3 tbsp tamarind pulp
• 4 tbsp Fish Sauce
• 2 tsp salt - may need more salt or fish sauce
• 1 tbsp coconut sugar
• banana leaves (large enough to cover the pan)
• melted plant based Nuttelex to drizzle over the Banana leaves

Garnish

• lime
• cilantro (coriander)
• red chillies sliced

Dipping Sauce

• Sambal or Tamarind Chilli Sauce

1. Place all the ingredients for the spice paste in a blender (except the Tamarind pulp) and blend until smooth. If too thick add a small amount of water to allow for a smooth paste.
2. Melt the plant based Nuttelex in a frying pan over medium heat cook the spice paste for 10 minutes.
3. Add 2 tablespoons water midway when the spice paste becomes too dry. Add the tamarind pulp and water, salt and sugar. Cook for another 5 minutes.
4. Allow to cool down completely before using. Once cooled coat fish and marinate fish for 1 - 2 hours. Overnight is best.
5. Heat a wide pan over medium high heat. Place a few layers of banana leaves on the pan. Drizzle some melted plant based Nuttelex coconut oil on the leaves. Once the pan is hot, sear the fish (along with the marinade) for 2-3 minutes. Use one hand to lift the edge of the banana leaf and the other hand holding a spatula supporting the fish so it doesn't slide down. Flip the fish by lifting and flipping the banana leaf (this is so the underside coating of the paste and the searing of the fish is untouched. Drizzle some more plant based Nuttelex and sear the second side for another 2-3 minutes depending on the thickness of the fish Again, use the banana leaf to lift and flip the fish onto the spatula. Place the fish on a plate.
6. Garnish and serve immediately with dipping sauce and steamed rice.