Fragrant Thai Snapper & Coconut Vinaigrette with Rice Salad & Coriander

Steps

1. Preheat oven grill to high. Bring a pot of unsalted water to the boil (see tip).
2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Meanwhile, thinly slice capsicum (S2 & S4 only) and peel cucumber into ribbons. Drain rice well when cooked.
3. Pat fish dry, remove any remaining bones or scales and cut larger fillets in half. Whisk first measures of coconut milk and Thai green curry paste together in a bowl. Add fish, season with salt and toss to coat. Lay on a foil-lined oven tray and leave to marinate.
4. In a salad bowl, whisk all coconut vinaigrette ingredients together. Season to taste with salt and set aside.
5. Grill fish in oven for 4-5 minutes (depending on thickness), or until cooked through.
6. Add cooked rice and remaining salad ingredients to bowl with vinaigrette. Toss to combine and season to taste with salt.
7. Portion rice salad and top with fish, makrut lime emulsion and coriander.