Sole Rendang

Already have an account?

Build my box

Sole Rendang

Sole Rendang

Ingredients
Method

Ingredients

Method

500g yellowfin sole fillets
1 lemon, juice only
1 tbsp olive oil
1 sliced onion
2 sliced red peppers
3 tbsp rendang curry paste
2 kaffir lime leaves
400g tin of coconut milk
200ml fish stock
Chopped coriander
Cooked basmati rice, to serve

Place the fish fillets into a bowl and squeeze over the lemon juice. Leave to marinate for 10 mins. Meanwhile, fry the onion and peppers in the oil until softened, then stir in the curry paste. Add the lime leaves and cook for 2 minutes more.
Pour in the stock and coconut milk and bring to a simmer. Add the fish fillets, and cook for 5 mins or until flaky and cooked through. Scatter with coriander, and serve with basmati rice or flatbreads.

15 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box