takes 30mins chilling time
20mins cooking time
- 1 tsp finely grated lime zest, divided
- 1 tsp finely grated lemon zest, divided
- ¼ cup lime juice
- ¼ cup lemon juice
- ¼ cup chopped fresh coriander leaves roughly chopped, divided
- 2 x 200g cod, snapper, or any firm-fleshed, mild white fish fillets, skinned & boned (I used monkfish)
- 500g raw prawns, peeled and deveined
- 1 tablespoon coconut oil
- 1 large red onion, sliced
- 2 cloves garlic, minced
- 1 tin diced tomatoes, in juices
- 1 tin full-fat coconut milk
- 1½ teaspoons fish sauce
- ¼ to ½ teaspoon cayenne pepper (remember Trevor, this has a kick!)
- In a large glass bowl, combine ½ teaspoon of the lime zest, ½ teaspoon of the lemon zest, the lime and lemon juice, and 2 tablespoons of the chopped coriander. Add the fish and prawns and refrigerate, covered, for 30 minutes.
- Melt the coconut oil in a medium soup pot over medium heat. Add the onion and sauté for 10 minutes, or until translucent. Add the garlic and sauté for 30 seconds more.
- Add the tomatoes, coconut milk, fish sauce, and cayenne pepper. Simmer for 10 minutes, covered.
- Add the fish and prawns along with the marinade. Bring to a simmer and cook another 6 to 8 minutes, or until the fish starts to flake and the shrimp is cooked through.
- Serve garnished with the remaining coriander and citrus zest. Enjoy!