Barbecued fish with Thai dressing and coconut rice

Harness the power of grilling with this fresh and flavoursome Thai barbecued fish.

Recipe «Barbecued fish with Thai dressing and coconut rice» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup jasmine rice, 270ml can Ayam light coconut milk, 4 firm white fish fillets, 2 tsp peanut oil, Fresh coriander sprigs, to serve , 2 tbsp sweet chilli sauce, 1 stick lemongrass , finely chopped, 3cm piece ginger, peeled, finely grated , 1 garlic clove, crushed, 2 tbsp lime juice, 2 tsp fish sauce, 1 tbsp soy sauce, 1 tbsp peanut oil.

Ingredients:

• 1 cup jasmine rice 
• 270ml can Ayam light coconut milk 
• 4 firm white fish fillets 
• 2 tsp peanut oil 
• Fresh coriander sprigs, to serve 
• 2 tbsp sweet chilli sauce 
• 1 stick lemongrass , finely chopped 
• 3cm piece ginger, peeled, finely grated 
• 1 garlic clove, crushed 
• 2 tbsp lime juice 
• 2 tsp fish sauce 
• 1 tbsp soy sauce 
• 1 tbsp peanut oil 

Instructions

1. Make dressing: Place sweet chilli sauce, lemongrass, ginger, garlic, lime juice, fish sauce, soy sauce and oil in a jug. Whisk to combine.
2. Place rice in a saucepan. Add coconut milk and 1/2 cup 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 absorbed. Using a fork, fluff rice to separate grains.
3. Meanwhile, drizzle fish with oil. Season with pepper. Heat a barbecue plate or chargrill over medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through. Serve with rice mixture, coriander and drizzled with dressing.