Sole Rendang
Sole Rendang



  • 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

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