Coconut Fish & Rice

Name: Coconut Fish & Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 170g white Fish Fillets (Cod or Halibut); 320g Jasmine Rice, Cooked; 1 Lemon Slice; Basil, Thinly Sliced; Red Chili, Sliced; 2 Carrots, Cut into matchsticks; 1Red Bell Pepper, Sliced; 1 Shallot, Chopped; 4 tbsp Ginger, Chopped; 1 Lemongrass Stalk, Peeled & Chopped; 1 Turmeric Root, Chopped; 1tsp Cilantro; /2 Red Chili, Seeds Removed & Chopped; Zest of 1 Lime; Juice from 72 Lime; 4 tbsp Basil; 200g Can Light Coconut Milk; Salt & Pepper

5 steps

Prep:20minCook:20min

Serving 4 337cal |37g Proteins |6g Fats |33g Carbs

Updated at: Tue, 02 Apr 2024 18:43:14 GMT

Ingredients

4 servings

170gwhite Fish Fillets

Marinade

4 TbspGinger

1 tspCilantro

Seeds Removed & Chopped

1zest of lime

72 LimeJuice

from

4 Tbspbasil

200gCan Light Coconut Milk

salt

pepper

Instructions

Step 1

Set the oven to 200°C

Step 2

Place all marinade ingredients in a food processor and blitz until smooth, season to taste with sea salt & pepper. Place the fish in a bowl, pour half of the marinade over the fish, and set aside in the refrigerator to marinate for 15-20 minutes.

Step 3

Meanwhile, prepare 4 large sheets of parchment paper, about 16.5"x22" (40x55cm), and fold each sheet in half. Open up the parchment and in the center along the crease, add a %2 cup of cooked rice. Top the rice with 2 lemon slices, basil and red chili, and then place the fish on top. Spread the remaining marinade over the fish. Place the carrots and bell pepper alongside the fish. Fold the parchment parcel up, and roll the edges until sealed.

Step 4

Place the parchment parcels on a baking sheet and bake in the hot oven for 15-20 minutes.

Step 5

Serve immediately, taking care when opening the parcels to allow the steam to escape