Fish with coconut rice and lime and coriander gremolata

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

Recipe «Fish with coconut rice and lime and coriander gremolata» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.