Cindy has gifted me a few interesting products and we have decided to post the recipes together. Our first ingredient is kaffir lime leaves. I always have these in my store cupboard as I make a lot of Thai curries. The verdant and aromatic leaves of the kaffir lime are normally added as a final garnish to a curry after it is cooked. Their perfume helps to cover any bitter or muddy flavours. When adding, crush the leaves lightly to help release their fragrance. Frozen kaffir lime leaves have little of the characteristic smell, while dried have none. (Curry page 211). One would traditionally associate using lime leaves with a coconut milk based curry, but I decided as this is an ingredient challenge to use the lime leaves in a different way. I hope if you try this recipe you find it as mildly fragrant as we did.
- 15mls olive oil
- 5 spring onions, chopped
- 1 hake portion per person
- fish rub for seasoning
- 25mls vegetable stock, warmed
- 2 kaffir lime leaves
- 1 lime, sliced
- Small handful of fresh coriander, chopped, for garnishing
- heat the olive oil in a frying pan and sauté the onions until soft
- season the hake and place into the pan skin side down
- after 2 minutes add the vegetable stock and lime leaves
- after 4 minutes turn the fish and add the lime
- serve with lime infused basmati rice and the coriander
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