Baked Fish with golden coconut sauce

• annokset: 4

Ainekset

¾ tsp ground turmeric

1 tsp freshly grated garlic*

1 tbsp freshly grated ginger*

400 ml can coconut cream*1

¾ cup (185 ml) low-salt chicken stock*

2 tsp fish sauce

2 tbsp lime juice

400 g can chickpeas, drained

2 bird's eye* or Thai red chillies, cut in half lengthways and deseeded (optional)

1 tsp olive oil

4 × 180 g white fish fillets*2 at least 1 cm thick

½ tsp cooking salt*

¼ tsp black pepper

2 tbsp roughly chopped coriander

Extra lime wedges (optional)

Rice

Ohjeet

Preheat the oven to 200°C (180°C fan-forced).

Bake sauce - Whisk the sauce ingredients in a 23 x 33 cm pan, at least 4 cm deep.

Add the chickpeas and chilli (if using). Bake for 25 minutes, then remove from the oven.

Top with fish - Use your fingers to spread the oil on both sides of the fish, then sprinkle with the salt and pepper. Place the fish into the sauce on top of the chickpeas.4

Bake - Bake for 15 minutes or until the fish is cooked. The flesh should flake and the internal temperature of the fish should be 55°C or a little higher, measured using a cooking thermometer*.

Serve - Remove from the oven and rest for 3 minutes. Serve over rice sprinkled with coriander, and extra lime wedges, if desired.