This has become one of our favourite recipes from the MMCC collection – ideal for a weeknight dinner with no thinking required and equally good (and impressive) for feeding family or friends.
It is a do-ahead sauce which you can store in the freezer which becomes the base for an AMAZING fish dish. The sauce is thick, spicy and fragrant. All you need to do is pick up some fresh fish on the way home, add some steamed greens and basmati rice and dinner is done and delicious.
This recipe was published in our very first book, Monday Morning Cooking Club – the food, the stories, the sisterhood, with thanks to Benjamin David for a dish that he created to remind him of his life in Indonesia before Australia was home.