Thai Style Crispy Skinned Sweet and Sour Fish with Red Rice

Thai Style Crispy Skinned Sweet and Sour Fish with Red Rice

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 23, 2018.
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Ingredients

Red Rice

  • 120g red rice
  • 120g red rice

Sauce

  • Zest of ½ lime
  • Juice of 1 lime
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp fish sauce
  • ½ clove minced garlic
  • ¼ tsp grated ginger
  • ½ tsp sesame oil
  • 1 Tbsp water

Fish and Vegetables

  • 300g market fish
  • 250g asparagus
  • ½ clove minced garlic
  • ½ tsp grated ginger
  • ¼ cup water
  • 1/3 bag baby spinach *

To Serve

  • Pinch of chilli flakes (optional)
  • 10g crispy shallots
  • 3 Tbsp coriander leaves

Steps

  1. Cook rice Bring a small pot of salted water to the boil. Cook rice in pot of boiling water for about 25 minutes, until tender. Drain well, return to pot, add sesame oil and season.
  2. Make sauce In another small pot, combine all sauce ingredients. Bring to a simmer on medium-high heat. Simmer for 2-3 minutes, then remove from heat and cover.
  3. Prep and cook fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and score skin at 1cm intervals. When rice has 10 minutes remaining, season and cook fish. Heat a drizzle of oil in a large fry-pan on high heat. Cook fish, skin side down, for 2-3 minutes, until skin is golden. Flip and cook for 1-2 minutes, until cooked through. Set fish aside and reserve pan.
  4. Cook vegetables Return previous pan to high heat, with a drizzle of oil. Add asparagus, garlic and ginger, then cook for 1-2 minutes. Add water, spinach and a pinch of salt. Cook for 1 minute, then remove from heat and season to taste.
  5. To serve Top rice with vegetables, fish, sauce, chilli flakes, crispy shallots and coriander.

Nutritional Information

Energy 1979 kj
473 kcal
Protein 33.9g
Carbohydrate 43.2g
Fat 17.3g