Baked Thai Fish with Coconut Rice

Sweeter Life Club shares a recipe for Baked Thai Fish with Coconut Rice.

Baked Thai Fish with Coconut Rice

Baked Thai Fish with Coconut Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 1
Ingredients
Marinade and fish
  • Olive oil
  • 2 ling fillets
  • 1 tablespoon Thai red curry paste
  • 2cm ginger
Dipping Sauce
  • 1/4 cup Natvia
  • 1 tablespoon white wine vinegar
  • 80ml(1/3 cup) water
  • 1/2 tsp Ground Coriander
  • 1 Lemon (zested and juiced)
Garnish
  • Spring onion to serve
  • 1 garlic clove (thinly sliced and fried)
Coconut rice
  • 1 cup jasmine rice
  • 2 cups of water
  • 130ml coconut cream
  • 1 tablespoon Natvia
Instructions
Marinade and fish
  1. Preheat oven to 200°C. Spray 4, 30cm x 40cm sheets of baking paper with oil.
  2. Score thickest part of fish twice with a knife. Place fish onto baking paper.
  3. Mix curry paste, and ginger and spread marinade over the fish.
  4. Wrap fish in baking paper, sealing the sides. Then cut holes in the bag.
  5. Place fish in oven for 12 minutes or until cook through. Grill the fish for 30 seconds on each side.
Dipping Sauce
  1. Place Natvia, vinegar and 80ml(1/3 cup) water in a saucepan over high heat. Bring to the boil, then cook for 2 minutes or until Natvia dissolves.
  2. Stir in Chillies, lemon zest and juice, and coriander. Refrigerate until needed. Makes 180ml (3/4 cup).
Coconut rice
  1. Place all rice ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes.
Garnish
  1. Slice one garlic clove and fry until crispy.
  2. Serve on top of fish and garnish with spring onion, with coconut rice.
 

     

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