Coconut Fish and Sweet Potato with Spinach Rice

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, September 17, 2017.

Make sure to cut your kumara into 0.5cm-thick rounds, otherwise they won’t cook in time.

Ingredients

Preheat oven to 200°C. Set aside a medium oven-proof dish (measuring about 20 x 30cm). Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to simmer for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
Arrange kumara slices, overlapping slightly, in ovenproof dish. In a medium bowl, combine lemongrass, garlic and ginger paste, sesame oil, stock and coconut cream. Pour coconut mixture over kumara and sprinkle over lime zest, chilli flakes (if using) and fish sauce. Roast for 20 minutes, until almost tender.
Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. When kumara has finished cooking, lay fish on top. Season with salt and pepper and cook for a further 10-12 minutes, until kumara is tender and fish is cooked through.
While fish is cooking, roughly chop baby spinach leaves. Use a vegetable peeler to peel carrot into long, thin ribbons.
Fluff up cooked rice with a fork and fold through spinach (reserving a handful for salad). Toss lime juice, carrot ribbons, mung bean sprouts and reserved spinach in a medium bowl and season to taste.
To serve, spoon spinach rice onto each plate and top with coconut fish and sweet potato. Top with a handful of mung bean sprout salad. Drizzle with a little soy sauce, (if desired) and serve with a lime wedge to squeeze over.