Baked coconut and coriander fish

Готовим Fish Baked coconut and coriander fish

Asian flavours come together to make Thursday nights quick-and-easy rice bake.

Lables: Egg free Lactose free Peanut free Tree nut free
  1. Preheat oven to 200°C. Place the coconut cream in a large frying pan over medium-low heat. Add broccolini, rice, shallot, coriander and fish sauce.
  2. Stir to combine. Cook, stirring often, for 3 minutes. Remove from heat. 2 Stir in the fish. Transfer to a 2L (8-cup) capacity ovenproof dish.
  3. Combine breadcrumbs and lemon rind in a small bowl. Sprinkle over the fish mixture. Bake, covering with foil if necessary to prevent overbrowning, for 20-25 minutes or until breadcrumbs are golden. Serve with mixed salad leaves.

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1 x 270ml can light coconut cream
1 bunch broccolini, cut into 3cm pieces
1 x 250g pkt Sun Rice Long Grain
White Rice in 90 Seconds
4 shallots, trimmed, thinly sliced
1/2 cup chopped fresh coriander
2 tsp fish sauce
400g basa fillets, cut into 4cm pieces
30g dried multigrain breadcrumbs
2 tsp finely grated lemon rind
Mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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