Tahitian Lime Fish with Coconut Kumara Mash

Tahitian Lime Fish with Coconut Kumara Mash

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 10, 2017.
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Watch fish when cooking, to ensure it doesn’t burn.

Ingredients

Coconut Kumara Mash

  • 400g orange kumara, peeled and diced 2cm
  • 1 tablespoon butter
  • 2-3 tablespoons coconut milk

Tahitian Lime Fish and Salad

  • ¼ cup coconut milk
  • Juice of ½ lime
  • 1 teaspoon white vinegar (e.g. white wine, cider)
  • 1 teaspoon fish sauce
  • 1 teaspoon honey
  • 1 baby bok choy, end trimmed 1cm
  • ½ telegraph cucumber
  • 300g fish fillets
  • 1 tablespoon mayonnaise
  • Zest of ½ lime
  • 1 packet coconut chips
  • 100g mung bean sprouts

To Serve

  • 3 tablespoons picked coriander leaves

Steps

  1. Preheat oven to 180°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Prepare your kumara. Cook kumara in pot of boiling water until very soft, about 15 minutes. Drain and mash with butter and first measure of coconut milk until smooth. Season to taste and set aside, covered, to keep warm.
  2. While kumara cooks, combine second measure of coconut milk, lime juice, vinegar, fish sauce and honey in a medium bowl. Thinly slice bok choy and peel cucumber into ribbons. Add to bowl with coconut sauce and set aside.
  3. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Place on prepared tray and season. Evenly spread mayonnaise over fish.
  4. Evenly sprinkle lime zest and coconut chips over fish and lightly press down to stick. Bake fish in oven, on middle rack, for 5-6 minutes (depending on thickness) until fish is just cooked through and coconut chips are golden. Check regularly to ensure coconut chips don’t burn.
  5. Add mung bean sprouts to bowl with coconut sauce and veggies, toss gently to combine and season.
  6. To serve, divide coconut kumara mash between plates and top with Tahitian lime fish. Serve salad on the side and sprinkle with coriander leaves.

Nutritional Information

Energy 2245 kj
537 kcal
Protein 30.9g
Carbohydrate 39.7g
Fat 27.7g