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Chilli fish with coconut rice recipe
Chilli fish with coconut rice recipe
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Elevate your fish dish by simmering rice in creamy coconut milk for added flavor.
Ingredients:
  • 2 tsp chilli stir-in paste
  • 2 garlic cloves, crushed
  • 500g flathead fillets
  • 16.80 gm coconut oil
  • 2 x 250g pkts microwave basmati rice
  • 270ml can light coconut milk
  • 1 bunch asparagus, halved
  • 100g baby spinach
  • 40.00 ml chopped fresh coriander
  • 20g (1/3 cup) toasted coconut flakes
  • 2 green shallots, thinly sliced
  • Fresh long red chilli, sliced
  • Baby coriander, to serve
  • Lime halves, to serve
Instructions:
  • In a bowl, mix the chili paste and garlic, then season the mixture. Spread it evenly over the fish. Heat oil in a large non-stick frying pan over medium-high heat. Cook the fish for 1-2 minutes on each side until it flakes easily with a fork. Transfer to a plate to keep warm.
  • In a medium saucepan over medium heat, blend the rice with the creamy coconut milk until it simmers gently. Stir continuously for about 3 minutes until the rice is tender and has absorbed most of the coconut milk. Add the asparagus and cook for 1-2 minutes until it's tender-crisp. Toss in the spinach until it wilts perfectly. Lastly, remove from the heat and gently fold in the fragrant coriander.
  • Plate the rice mixture and place the fish on top. Garnish with coconut flakes, shallot, chili, and coriander. Serve with lime halves.

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