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Snapper with tamarind dressing and coconut rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and delicious gluten-free dinner ready in 30 minutes!
Ingredients:
  • 270ml can light coconut milk
  • 330ml (1 1/3 cups) water
  • 1 stick lemongrass, finely chopped
  • 250g (1 1/4 cups) basmati rice, rinsed
  • 30g palm sugar, grated
  • 20.00 ml tamarind puree
  • 1 long fresh red chilli, finely chopped
  • 42.00 gm lime juice
  • 30.50 gm fish sauce
  • 1 tsp fresh ginger, finely grated
  • 250g grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 82.50 ml fresh coriander leaves, coarsely chopped
  • 4 (about 150g each) snapper fillets
Instructions:
  • In a saucepan over medium heat, bring the milk, water, lemongrass, and rice to a boil. Then, lower the heat and cook covered for 10 minutes. Remove from heat and let it stand covered for 5 minutes. Finally, fluff the rice with a fork before serving.
  • In a bowl, mix together sugar, tamarind, chili, lime juice, fish sauce, and ginger until the sugar dissolves. Then combine tomato, onion, and coriander in a separate bowl and add 1 1/2 tablespoons of the dressing; toss to combine.
  • 1. Preheat a large non-stick frying pan over medium-high heat. 2. Coat the fish with oil and season. Cook for 4 minutes, turning carefully, until cooked through. 3. Serve the fish alongside the rice and tomato salad. Finish with a drizzle of the remaining tamarind dressing.

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