Rendang fish curry

• Ingredients
• 2 x 250g packs lightly dusted yellow fin sole fillets, defrosted
• 1 lemon, juiced
• 1 tbsp olive oil
• 1 onion, sliced
• 2 peppers, thinly sliced
• 3 tbsp Rendang curry paste
• 2 kaffir lime leaves
• 1 x 400ml tin light coconut milk
• 200ml (1/3pt) hot fish stock
• 2 x 250g packs microwave basmati rice

 Put the fish in a bowl and squeeze over the lemon juice. Set aside for 5 minutes to marinate.

Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Add the onion and peppers and cook for 5 minutes, or until softened. Stir in the curry paste, then add the lime leaves and continue cooking for 2 minutes more, or until fragrant.Pour in the coconut milk and fish stock and bring to the boil. Reduce to a simmer and add the fish. Cook for 4 minutes, or until the fish is flaky and cooked through. Serve the fish curry with the microwaved rice.

Source : https://realfood.tesco.com/recipes/rendang-fish-curry.html