Chilli and coriander snapper with coconut rice and asian greens
2 clove(s), crushed
1 tbs, finely grated
fresh red chilli
2 whole, deseeded, finely chopped
1 cup(s), (30g)
2 tsp, grated
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
2 bunch(es), trimmed
250 g, trimmed
1 medium, wedges, to serve
1 x 3 second spray(s)
- 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.
- 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.
- Meanwhile, cook the rice following packet instructions. Drain. Add the remaining coriander mixture and stir to combine. Sprinkle with the toasted coconut.
- 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.