Fresh & zesty, this fish dish is easy to prepare and satisfies your craving for exotic flavours!
Cut white fish into 3 cm slices. Combine all marinade ingredients with cut white fish and mix well. Put marinated fish into the refrigerator for 30 minutes. In a large pan/ shallow pot heat olive oil then sauté the shallots, green curry paste and Cape Herb & Spice Thai 7 Spice. Once the shallots are soft and spices have become fragrant add the coconut milk. Let simmer for about 5 min or until slightly thickened. Add the marinated white fish and mangetout. Cook for another 5 min or until the fish is just cooked through.Remove the pot from the heat, add basil and stir through.Serve on a bed of vermicelli rice noodles. Top with fresh coriander and a squeeze of lime.