Baked fish with coconut rice
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Infuse a simple fish fillet with the taste of Thailand. Our lime and ginger marinade tastes perfect teamed with sweet coconut rice
Ingredients
Oil spray
1 x 3 second spray(s)
Ling, raw
600 g
Fish sauce
1 tbs
Soy sauce
2 tbs
Sweet chilli sauce
1½ tbs
Fresh ginger
2 tsp, grated
Lime juice
1 tbs
Garlic
2 clove(s), crushed
Powdered coconut milk
1 tbs
Vegetable oil
3 tsp
Green shallot(s)
3 individual, thinly sliced
Rice, white, dry
1 cup(s), (jasmine)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a baking dish with oil. Place fish in dish. Combine fish, soy and sweet chilli sauces, ginger, juice and garlic in a small bowl. Set aside for 5 minutes. Strain sauce mixture to separate liquid and solids. Rub solids over fish and reserve liquid. Lightly spray fish with oil and bake for 20 minutes or until just cooked through.
2
Meanwhile, whisk coconut milk powder and 2 cups (500ml) water in a large jug. Heat oil in a large saucepan over medium heat. Add shallots and cook, stirring, for 2 minutes or until soft. Add rice and stir to coat. Stir in coconut milk mixture. Cover and bring to the boil. Reduce heat to low and simmer for 15 minutes. Remove from heat and set aside, covered, for 5 minutes or until tender.
3
Divide fish and coconut rice among serving plates. Serve drizzled with reserved sauce and topped with extra shallots.
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