Baked coconut and coriander fish

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

Recipe «Baked coconut and coriander fish» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.