Fish with Coconut Rice & Gremolata
With minimal preparation and a cooking time of around 10 minutes, this no-fuss fish recipe is ideal for cooks who are time-poor but health-conscious.
It is comes from Super Food Ideas magazine’s new cookbook Dinner in a Dash, published this month. You could use blue-eye or barramundi fillets for the recipe, and if you prefer less heat, remove the seeds from the chilli.
Fish with coconut rice & lime & coriander gremolata
Serves 4
Ingredients
1½ cups jasmine rice, rinsed
270ml can light coconut milk
1/3 cup chopped fresh coriander leaves
2 teaspoons finely grated lime rind
2 garlic cloves, crushed
1 long red chilli, finely chopped
4 (150g each) firm white fish fillets, skin on
2 teaspoons peanut oil
1 tablespoon soy sauce
Lime wedges, to serve
Method
1. Place rice in a saucepan. Add coconut milk and 1¼ cups cold water. Stir to combine. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid has been absorbed. Using a fork, fluff rice to separate grains.
2. Meanwhile, place coriander, lime rind, garlic and chilli in a bowl. Stir until well combined.
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3. Drizzle fish with oil. Season with pepper. Heat a large frying pan or barbecue plate on medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through.
4. Divide rice between plates. Top with fish. Drizzle with soy and sprinkle with gremolata. Serve with lime wedges.
NUTRITION: (per serve) 2119kJ; 10.6g fat; 5.8g sat fat; 38g protein; 62.6g carbs; 1.6g fibre; 84mg chol; 450mg sodium.
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