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Baked coconut and coriander fish
Baked coconut and coriander fish
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Thursday night's Asian-inspired rice bake, bursting with bold and delicious flavors.
Ingredients:
  • 1 x 270ml can light coconut cream
  • 1 bunch broccolini, cut into 3cm pieces
  • 1 x 250g pkt Sun Rice Long Grain
  • White Rice in 90 Seconds
  • 4 shallots, trimmed, thinly sliced
  • 125.00 ml chopped fresh coriander
  • 12.20 gm fish sauce
  • 400g basa fillets, cut into 4cm pieces
  • 30g (1/3 cup) dried multigrain breadcrumbs
  • 2 tsp finely grated lemon rind
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C, then turn on the heat to medium-low under a large frying pan. Combine the coconut cream with broccolini, rice, shallot, coriander, and fish sauce in the pan.
  • Combine all ingredients thoroughly. Cook while stirring frequently for 3 minutes. Remove from heat. Gently mix in the fish, then transfer the mixture to a 2L (8-cup) ovenproof dish.
  • Mix together breadcrumbs and lemon zest in a small bowl. Sprinkle the mixture over the fish. Bake for 20-25 minutes, covering with foil if needed to avoid burning, until breadcrumbs are golden brown. Serve with mixed salad greens.

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