Fish with vegetable ribbons
7
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
With a fresh, zingy salad, this chilli-topped fish is a definite dinner winner.
Ingredients
Rice, white, dry
⅔ cup(s), (130g)
Green string beans
100 g, thinly sliced
Carrot(s)
1 medium
Lebanese cucumber
1 medium
Fresh coriander
¾ cup(s)
Vinegar
1 tbs, (rice vinegar)
Fish sauce
3 tsp
Sweet chilli sauce
2 tsp
Lime juice
2 tsp
Brown sugar
1 tsp
Olive oil
1 tbs
Garlic
1 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Ling, raw
480 g, (4 x 120g fillets)
Shredded or desiccated coconut
2 tbs, toasted
Instructions
1
Cook the rice in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Cool.
2
Meanwhile, cook the beans in a small saucepan of boiling salted water for 2 minutes or until bright green and tender crisp. Drain and cool in iced water.
3
Using a vegetable peeler, peel the carrot and cucumber into thin ribbons. Place in a large bowl. Add the coriander and beans. Whisk the vinegar, combined sauce, lime juice and sugar in a small bowl.
4
Combine the oil, garlic and chilli in a small bowl and rub over the fish. Heat a medium non-stick frying pan over medium heat. Cook the fish for 2-3 minutes each side or until cooked through.
5
Add the dressing to the ribbon salad and gently toss to combine. Serve fish with the rice and salad. Sprinkle with the coconut.
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