Thai Green Fish

Thai Green Fish

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 11, 2018.
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with brown rice and makrut lime

Ingredients

BROWN RICE

  • 150g brown rice
  • ½ broccoli
  • 1 capsicum
  • 1 spring onion
  • 100g baby spinach
  • ¼ telegraph cucumber

THAI GREEN FISH

  • 600g fish fillets
  • 2 teaspoons oil, for cooking (or use spray oil)
  • ¼ cup lite coconut milk
  • 1 teaspoon Thai green curry paste
  • 1 tablespoon coriander, finely chopped
  • 1 teaspoon finely grated ginger

COCONUT VINAIGRETTE

  • Remaining lite coconut milk
  • 1½ tablespoons mint, finely chopped
  • ¼-½ teaspoon Thai green curry paste
  • 1 teaspoons honey
  • 2-3 teaspoons rice wine vinegar
  • 1 teaspoon olive oil

TO SERVE

  • 1 pottle makrut lime emulsion
  • 1 tablespoon coriander, finely chopped

Steps

  1. Bring a medium pot of salted water to the boil. Preheat oven grill to high. Line an oven tray (with a lip) with baking paper. Prepare herbs and ginger. Cook rice in pot of boiling water for about 12 minutes. While rice cooks, dice broccoli florets and stalk 1cm and set aside. Thinly slice capsicum and spring onion; roughly chop spinach; peel cucumber into ribbons. Place all in a large bowl.
  2. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Whisk all remaining Thai green fish ingredients together in a medium bowl. Add fish, season with salt and toss to coat. Lay evenly on prepared tray and leave to marinate.
  3. Once rice has cooked for 12 minutes, add broccoli to pot and cook for about 2 minutes, until rice and broccoli are tender. Drain, rinse under cold water and leave to drain well (tapping colander to remove excess water).
  4. While rice drains, grill fish (on middle-upper oven rack) for 4-5 minutes (depending on thickness), or until just cooked through.
  5. While fish cooks, whisk all coconut vinaigrette ingredients together in a small bowl. Season to taste.
  6. Add rice and broccoli to bowl with vegetables. Add coconut vinaigrette, toss well to combine and season to taste with salt.
  7. TO SERVE divide brown rice between plates. Top with Thai green fish, dollop over makrut lime emulsion and sprinkle over coriander.

Nutritional Information

Energy 1865 kj
446 kcal
Protein 36.5g
Carbohydrate 35.0g
Fat 17.5g