Thai Green Fish with Brown Rice & Makrut Lime

Thai Green Fish with Brown Rice & Makrut Lime

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 3, 2019.
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Ingredients

RICE

  • 1 pack brown basmati
  • 1 capsicum, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 pack baby spinach
  • 1/2 telegraph cucumber, peeled into ribbons

FISH

  • 1 pack market fish
  • 1/4 cup lite coconut milk
  • 1/2-1 tsp Thai green curry paste
  • 1 tsp grated ginger

COCONUT VINAIGRETTE

  • Remaining lite coconut milk
  • 1/4-1/2 tsp Thai green curry paste
  • 1 tsp honey
  • 2 tsp vinegar

TO SERVE

  • 4 Tbsp makrut lime emulsion
  • 1/2 bunch coriander, leaves picked

Steps

  1. Preheat oven grill to high. Bring a pot of salted water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for 18- 20 minutes, until tender. Drain, rinse under cold water and leave to drain well.
  3. Prep rice veggies.
  4. 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 evenly on a lined oven tray and leave to marinate.
  5. Make coconut vinaigrette. Whisk all coconut vinaigrette ingredients together in a large bowl. Season.
  6. Grill fish. Grill fish on middle-upper oven rack for 4-5 minutes (depending on thickness), or until cooked through.
  7. Finish rice. Add veggies and rice to bowl with coconut vinaigrette, toss to combine and season to taste.
  8. Serve rice topped with fish, makrut lime emulsion and coriander.

Nutritional Information

Energy 1798 kj
430 kcal
Protein 36.6g
Carbohydrate 35.0g
Fat 15.8g