Thai Green Fish with Brown Rice and Makrut Lime

Thai Green Fish with Brown Rice and Makrut Lime

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 6, 2019.
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Ingredients

RICE

  • 150g brown basmati rice
  • 1 carrot, grated
  • 1 capsicum, thinly sliced
  • ½ red onion, thinly sliced *
  • ½ bag baby spinach *
  • ½ Lebanese cucumber, peeled into ribbons *

FISH

  • 1 pack market fish
  • ¼ cup lite coconut milk
  • 1 tsp Thai green curry paste
  • ½ bunch coriander, chopped
  • 1 tsp grated ginger

COCONUT VINAIGRETTE

  • Remaining lite coconut milk
  • ¼-½ tsp Thai green curry paste
  • 1 tsp honey ^
  • 2-3 tsp vinegar ^

TO SERVE

  • 1 pack 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 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. Whisk all remaining fish ingredients together in a bowl. Add fish, season with salt and toss to coat. Lay fish evenly on a lined tray and leave to marinate.
  4. Prep rice veggies. Set aside in a bowl.
  5. Prep coconut vinaigrette. Whisk all coconut vinaigrette ingredients together in a bowl. Season.
  6. Grill fish. Grill for 4-5 minutes (depending on thickness), or until cooked through.
  7. Finish rice. Add rice to bowl with veggies, along with coconut vinaigrette. Toss well to combine and season.
  8. Serve rice topped with fish, dollop over makrut lime emulsion and sprinkle over coriander.

Nutritional Information

Energy 1836 kj
439 kcal
Protein 36.3g
Carbohydrate 35.4g
Fat 16.6g