Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Coconut & lime fish
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 limes
- 100g creamed coconutfrom a block, chopped
- 1 green chillideseeded and roughly chopped
- handful coriander
- large knob of gingerpeeled and chopped
- 2 garlic cloveschopped
- ½ tsp fish sauceplus extra to taste
- 4 pieces white fishskin on (we used sustainable cod)
- steamed riceto serve
- thin-stemmed broccolito serve
Nutrition: per serving
- kcal307
- fat18g
- saturates15g
- carbs6g
- sugars2g
- fibre2g
- protein30g
- salt0.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
step 2
Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.
