Ingredients

Steps

• Preheat oven to 200°C.
• Fry onion, garlic, lemongrass, and chilli in a saucepan for 4 minutes.
• Add coconut milk, milk, and lime leaves and bring to a boil.
• Poach fish in the liquid for 6 minutes then transfer fish to a 23cm baking dish.
• Melt 25g butter in a new pan and stir in flour for 1 minute.
• Whisk in reserved poaching liquor, lime juice, and zest then simmer for 5 minutes.
• Stir in peas and coriander then pour sauce over the fish.
• Mash cooked potatoes and sweet potatoes with 200g butter and spring onions.
• Spread topping over fish and bake for 25 minutes then grill until crisp.