Name: Fish with coconut rice and lime and coriander gremolata
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Cuisine: asian
Ingredients: 300.00 gm jasmine rice, rinsed; 270ml can light coconut milk; 82.50 ml chopped fresh coriander leaves; 2 tsp finely grated lime rind; 2 garlic cloves, crushed; 1 long red chilli, finely chopped (see notes); 9.20 gm peanut oil; 4 (150g each) firm white fish fillets (skin on) (see notes); 21.00 gm soy sauce; Lime wedges, to serve

Fish with coconut rice and lime and coriander gremolata

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Elevate your dishes with vibrant Asian flavors: lime, chili, and fragrant coriander.

Ingredients:

300.00 gm jasmine rice, rinsed
270ml can light coconut milk
82.50 ml chopped fresh coriander leaves
2 tsp finely grated lime rind
1 long red chilli, finely chopped (see notes)
9.20 gm peanut oil
4 (150g each) firm white fish fillets (skin on) (see notes)
21.00 gm soy sauce
Lime wedges, to serve

Instructions:

In a saucepan, combine rice, coconut milk, and 1 1/4 cups of cold water. Bring to a boil over high heat, then cover and simmer on low for 10 to 12 minutes until liquid is absorbed. Fluff the rice with a fork to separate grains before serving.
Combine coriander, lime zest, garlic, and chili in a bowl, stirring until thoroughly mixed.
Drizzle fish with oil and season with pepper. Heat a large frying pan or barbecue plate over medium-high heat. Cook fish for 3 to 4 minutes per side until cooked through.
Place a generous portion of rice on each plate. Arrange the fish on top of the rice. Drizzle with soy sauce and sprinkle with flavorful gremolata. Serve with lime wedges for extra zing.

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