Chilli and coriander snapper with coconut rice and asian greens
7
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Steal a summer moment in winter with the tropical flavours of this desert island dish.
Ingredients
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Fresh red chilli
2 whole, deseeded, finely chopped
Fresh coriander
1 cup(s), (30g)
Lime rind
2 tsp, grated
Olive oil
2 tbs
Snapper, raw
1080 g, (6x 180g fillets), skin on
Rice, white, dry
200 g, (1 cup)
Shredded or desiccated coconut
2 tbs, shredded, lightly toasted
Sugar snap peas
200 g
Bok choy
2 bunch(es), trimmed
Snow peas
250 g, trimmed
Lime(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Using a food processor, process the garlic, ginger, chilli, coriander and lime rind until finely chopped. Add the oil and process until a thick paste forms. Add 1-2 teaspoons water if the paste is too thick.
2
Spread half the coriander paste over both sides of the fish. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook the snapper for 1 minute each side or until golden. Transfer to a baking tray lined with baking paper. Bake for 8-10 minutes or until cooked to your liking.
3
Meanwhile, cook the rice following packet instructions. Drain. Add the remaining coriander mixture and stir to combine. Sprinkle with the toasted coconut.
4
Meanwhile, steam the sugar snap peas, bok choy and snow peas for 3 minutes or until tender. Serve the snapper with the rice, vegetables and lime wedges.
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