Tamarind & Coconut Fish Florentine
Beautifully cooked fish sitting atop spinach and a creamy coconut tamarind rice.
Keywords
- Tamarind Chutney
- Jennys Kitchen
- Jennys Kitchen Tamarind Chutney
- Jennys Tamarind Chutney
- Tamarind Sauce
Ingredients
- 1 cup rice
- ½ packet baby spinach leaves
- 2 white fish fillets (eg gurnard, terakihi, ling or barramundi)
- 400ml can coconut cream
- 3 tablespoons Jenny’s Kitchen Tamarind Chutney (medium or whatever heat you have on hand)
- 1 tablespoon fish sauce
- Salt & pepper
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