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Barbecued fish with Thai dressing and coconut rice
Barbecued fish with Thai dressing and coconut rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Grilled Thai fish bursting with freshness and flavor.
Ingredients:
  • 200.00 gm jasmine rice
  • 270ml can light coconut milk
  • 4 (150g each) firm white fish fillets (skin on)
  • 9.20 gm peanut oil
  • 44.00 gm sweet chilli sauce
  • 1 stick lemongrass (white part only), finely chopped
  • 3cm piece ginger, peeled, finely grated
  • 42.00 gm lime juice
  • 12.20 gm fish sauce
  • 18.20 gm peanut oil
Instructions:
  • Prepare the dressing by combining sweet chili sauce, lemongrass, ginger, garlic, lime juice, fish sauce, soy sauce, and oil in a jug. Whisk together until fully combined.
  • In a saucepan, combine rice, coconut milk, and 1/2 cup cold water. Bring to a boil over high heat, then cover and simmer on low for 10 to 12 minutes until the liquid is absorbed. Fluff the rice with a fork to separate the grains before serving.
  • Drizzle the fish with oil and season generously with pepper. Heat a barbecue plate or chargrill over medium-high heat. Cook the fish for 3 to 4 minutes on each side until it's cooked through. Serve alongside the rice mixture, garnished with fresh coriander and a drizzle of dressing.

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