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Taste of Singapore - Roasted Coconut & Chilli Fish

Ingredients:

•  4 x Regal  Tuna Steaks, defrosted
• ½ tsp Chilli Paste
•  1 tbsp Coriander, chopped
•  ½ tsp Ginger Puree
•  200ml Coconut Cream
•  Juice of 1 Lime

Method:

1. Heat the grill to a medium heat.
2. Line the grill pan with foil, place the fish on top in a single layer and grill for 3 to 4 minutes.
3. Mix together the chilli paste, coriander, ginger and coconut. Turn the fish over and spoon the mixture on top.
4. Squeeze over the lime juice and grill for a further 3-4 minutes or until the fish is cooked through.

Serves 4