A taste of the times

Part of Friday's haul at the supermarket was the wherewithal [I like that word] to make Lindsey Bareham's Chinese white fish with coconut rice, the recipe for which you can read here. When you start off with such vibrantly coloured ingredients, the appetite is well and truly whetted. Even in preparation the aromas were inviting: from the zing of the lime to the less obviously assertive but distinctive coriander, with my old favourite, plenty of spring onions -

lots of ginger,

and unctuously rich creamed coconut.

I might tone down the soy sauce a little the next time, but the blend of flavours with the smokey sesame oil is just right.

This is one to come back to again and again.

Comments

[Peg]

What beautiful 'spring' colours. I am going to give that recipe a try, as we love fish, limes, ginger,etc.

[Fiberjoy]

What a delightful recipe: for eyes and tastebuds. Ed says it looks good too. :-)

Loved your "soap opera"!