Curried nile perch

Mobile version Print

By: Mike Robinson From: Safari Chef with Mike Robinson

On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Noodles, Dim Sum and Dumplings
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 4.50 / 5 (32 votes)

Prep time:
20 min
Cook time:
15 min

No need to venture down the Nile to enjoy this lip-smacking recipe from Mike Robinson simply substitute monkfish


1. Heat the oil in a frying pan over a medium heat and gently fry the onion and garlic until soft. Add the lemon grass, ginger and chillies.

2. Stir in the fish stock, lime juice, coconut milk, coconut flesh, coriander, parsley and papaya.

3. Add the fish and simmer for 5-10 minutes, until the fish is cooked though. Serve immediately.


  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 stalk of lemongrass, finely chopped
  • 3 cm ginger, finely chopped
  • 3 red chillies, finely chopped
  • 200 ml fish stock
  • juice of 3 limes
  • 200 ml coconut milk
  • flesh of ½ coconut, finely chopped
  • bunch of coriander
  • bunch of parsley
  • ½ papaya, coarsely chopped
  • 2 large fillets firm fish, cut into 4cm cubes (monkfish would be ideal)

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


edinaS98455 edinaS98455  Posted 23 Oct 2014 1:03 PM