Snapper with tamarind dressing and coconut rice

This easy, gluten-free dinner idea is ready in just 30 minutes!

Recipe «Snapper with tamarind 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: 270ml can light coconut milk, 330ml water, 1 stick lemongrass, finely chopped, 250g basmati rice, rinsed, 30g palm sugar, grated , 1 tbsp tamarind puree, 1 long fresh red chilli, finely chopped, 2 tbsp lime juice , 5 tsp fish sauce, 1 tsp fresh ginger, finely grated, 250g grape tomatoes, halved, 1 small red onion, thinly sliced, 1/3 cup fresh coriander leaves, coarsely chopped, 4 snapper fillets.

Ingredients:

• 270ml can light coconut milk 
• 330ml water 
• 1 stick lemongrass, finely chopped 
• 250g basmati rice, rinsed 
• 30g palm sugar, grated 
• 1 tbsp tamarind puree 
• 1 long fresh red chilli, finely chopped 
• 2 tbsp lime juice 
• 5 tsp fish sauce 
• 1 tsp fresh ginger, finely grated 
• 250g grape tomatoes, halved 
• 1 small red onion, thinly sliced 
• 1/3 cup fresh coriander leaves, coarsely chopped 
• 4 snapper fillets 

Instructions

1. 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.
2. 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.
3. 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.