One-pan coconut fish and rice recipe

• 份量: 4
• 总时间: 40 mins

配料

1 1/2 tbs coconut oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 tsp ground coriander

1 tsp ground turmeric

200g (1 cup) basmati rice

250ml (1 cup) salt-reduced chicken stock

185ml (3/4 cup) coconut milk, plus extra, to drizzle

100g cherry tomatoes, quartered

1 long fresh red chilli, deseeded, finely chopped

1 ⁄4 cup chopped fresh coriander leaves

1 lime, rind finely grated, halved

4 (about 500g) skinless snapper fillets

步骤

Step 1

Preheat oven to 200°C/180°C fan forced. Heat the oil in an ovenproof frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add the ground coriander and turmeric. Cook for 1 minute or until aromatic. Stir in rice for 1 minute or until coated. Stir in stock and 125ml (1/2 cup) coconut milk. Bring to a simmer. Cover and bake for 15 minutes.

Step 2

Meanwhile, combine tomato, chilli and coriander in a bowl. Squeeze over juice of half the lime. Season well.

Step 3

Place the fish on top of the rice. Sprinkle with lime rind and squeeze over remaining lime half. Season fish. Cover and bake for 5 minutes. Drizzle fish with remaining coconut milk. Bake, uncovered for 5 minutes or until fish is just cooked through. Spoon over salsa and drizzle with a little extra coconut milk.