Spiced haddock with coconut, chile, and lime

SERVES 4

For the spice mixture:

1 tbsp cornstarch

1–2 tsp cayenne pepper, to taste

1 tsp paprika

1 tsp ground cinnamon

1 tsp ground coriander

4 haddock fillets, about 6oz (175g) each

1 x 14oz (400ml) can unsweetened coconut milk

1 fresh red jalapeño chile pepper, seeded and finely chopped

juice of 1 lime

splash of Asian fish sauce

pinch of sugar (optional)

6oz (175g) fresh green beans

1 tbsp peanut or sunflower oil

sea salt and freshly ground black pepper

Method:

1 To make the spice mixture, stir together the cornstarch, cayenne, paprika, cinnamon, and coriander. Season the haddock fillets well with salt and pepper, then coat well with the spice mixture. Set aside.

2 Pour the coconut milk into a wide saucepan, add the chile, and bring to a boil. Reduce the heat to a simmer, and add the lime juice, fish sauce, and sugar. Stir in the green beans, and simmer for about 5 minutes.

3 Meanwhile, heat the oil in a large nonstick frying pan over high heat. Add the fish, and cook for about 10 minutes, turning once, until golden.

4 To serve, add the fish to the sauce, and serve hot. Alternatively, serve the sauce on the side.

Variations:

Use salmon fillets instead of haddock.

Spiced haddock with coconut, chile, and lime