Makrut Lime and Coconut Fish with Bok Choy Rice Salad
Ready in 20 minutes
• Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, January 20, 2019.
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, January 20, 2019.
Ingredients
Fish
- 1 pack market fish
- 1 pack makrut lime emulsion
- 1 pack coconut lime crumb
Rice salad
- 1 baby bok choy, thinly sliced
- 1 capsicum, thinly sliced
- 1 pack brown rice with quinoa
- 1 pack mung bean sprouts
- 1 pack sweet chilli dressing
Steps
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preheat oven to fan bake 200°C (to bake fish).
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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.
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Bake for 6-8 minutes (on middle oven rack), until just cooked.
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Add both to a bowl. Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes. Toss in bowl with veggies and mung bean sprouts and sweet chilli dressing.
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rice salad topped with fish and remaining makrut lime emulsion.
Nutritional Information
Energy |
2362 kj 565 kcal |
---|---|
Protein | 39.9g |
Carbohydrate | 43.2g |
Fat | 25.2g |