Makrut Lime and Coconut Fish with Bok Choy Rice Salad

Makrut Lime and Coconut Fish with Bok Choy Rice Salad

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 20, 2019.
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Ingredients

Fish

  • 1 pack market fish
  • 1 pack makrut lime emulsion
  • 1 pack coconut lime crumb

Rice Salad

  • 2 baby bok choy, thinly sliced
  • 1 capsicum, thinly sliced
  • 2 packs brown rice with quinoa
  • 1 pack mung bean sprouts
  • 1 pack sweet chilli dressing

Steps

  1. preheat oven to fan bake 200°C (to bake fish).
  2. Pat fish dry, cut any larger fillets in half and place on a lined oven tray. Spread with a little makrut lime emulsion (about 1 tsp per fillet) and reserve remaining, to serve. Sprinkle with coconut lime crumb.
  3. Bake for 6-8 minutes (on middle oven rack), until just cooked.
  4. Add both to a bowl. Squeeze rice in pack to separate grains. Tear top and microwave in pack for 3 minutes. Toss in bowl with veggies, mung bean sprouts and sweet chilli dressing.
  5. rice salad topped with fish and remaining makrut lime emulsion.

Nutritional Information

Energy 2307 kj
551 kcal
Protein 38.8g
Carbohydrate 41.8g
Fat 24.9g