Thai Green Fish with Brown Rice and Makrut Lime

Thai Green Fish with Brown Rice and Makrut Lime

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, January 6, 2019.
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Ingredients

RICE

  • 35g brown basmati rice
  • ¼ capsicum, thinly sliced *
  • 1/8 red onion, thinly sliced *
  • 1 handful baby spinach *
  • ½ Lebanese cucumber, peeled into ribbons *
  • 2 Tbsp Thai green curry sauce
  • ½ tsp vinegar ^

FISH

  • 1 pack market fish
  • 2 Tbsp Thai green curry sauce
  • ½ bunch coriander, chopped

TO SERVE

  • 1 Tbsp makrut lime emulsion
  • ½ bunch coriander, chopped

Steps

  1. Preheat oven grill to high. Bring a pot of hot salted water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for about 18-20 minutes. Drain, rinse under cold water and leave to drain well.
  3. Prep fish. Pat fish dry and cut any larger fillets in half. Combine first measure of Thai green curry sauce and coriander in a bowl. Add fish, toss to coat and leave to marinate.
  4. Prep rice veggies. Set aside in a bowl.
  5. Grill fish. Place fish on a lined tray and grill for 4-5 minutes (depending on thickness), or until cooked through.
  6. Finish rice. Add rice to bowl with veggies, along with remaining curry sauce and vinegar. Toss well to combine and season.
  7. Serve rice topped with fish, dollop over makrut lime emulsion and sprinkle over coriander.

Nutritional Information

Energy 1797 kj
429 kcal
Protein 36.4g
Carbohydrate 32.6g
Fat 16.3g