Fish with coconut rice and lime and coriander gremolata

Cooking Fish Fish with coconut rice and lime and coriander gremolata

Create beautiful Asian-style meals with the addition of lime, chilli and fresh coriander.

Lables: Low fat Low sodium Egg free Gluten free Sesame free Shellfish free Wheat free
  1. Place rice in a saucepan. Add coconut milk and 1 1/4 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 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.
  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.

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1 1/2 cups jasmine rice, rinsed
270ml can light coconut milk
1/3 cup chopped fresh coriander leaves
2 tsp finely grated lime rind
2 garlic cloves, crushed
1 long red chilli, finely chopped
2 tsp peanut oil
4 firm white fish fillets
1 tbsp soy sauce
Lime wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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