This easy, gluten-free dinner idea is ready in just 30 minutes!
- For the rice, bring the milk, water, lemongrass and rice to the boil in a saucepan over medium heat. Reduce heat to low. Cook, covered, for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Fluff the rice with a fork.
- Meanwhile, combine the sugar, tamarind, chilli, lime juice, fish sauce and ginger in a bowl. Stir until the sugar dissolves. Combine the tomato, onion and coriander in a bowl. Add 1 1/2 tbs of the dressing. Toss to combine.
- Heat a large non-stick frying pan over medium-high heat. Spray the fish with oil. Season, then cook, carefully turning, for 4 minutes or until just cooked through. Serve the fish with the rice and the tomato salad. Drizzle with the remaining tamarind dressing.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set