Steamed Coconut Fish & Jasmine Rice
Serves
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
4 x 6 oz (170 g) white fish filets (e.g., cod or halibut)
11 oz (320 g) cooked jasmine rice
1 lemon, sliced
basil, thinly sliced
red chili, sliced
2 carrots, cut into matchsticks
1 red bell pepper, sliced
For the marinade:
1 shallot, chopped
4 tbsp ginger, chopped
1 lemongrass stalk, peeled & chopped into pieces
1 turmeric root, chopped
1 tsp cilantro
½ red chili, seeds removed & chopped
zest from 1 lime
juice from ½ lime
4 tbsp basil
7 oz (200 g) can light coconut milk
salt & pepper
1 shallot, chopped
4 tbsp ginger, chopped
1 lemongrass stalk, peeled & chopped into pieces
1 turmeric root, chopped
1 tsp cilantro
½ red chili, seeds removed & chopped
zest from 1 lime
juice from ½ lime
4 tbsp basil
7 oz (200 g) can light coconut milk
salt & pepper
Nutrition
(Per Serving)
Calories
337
Fats
6 g
Protein
37 g
Carbs
33 g
Instructions
- Set the oven to 400°F (200°C).
- Place all marinade ingredients in a food processor and blitz until smooth, seasoning to taste with sea salt and 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.
- Meanwhile, prepare 4 large sheets of parchment paper, about 16.5 x 22-inch (40 x 55 cm), and fold each sheet in half. Open up the parchment and in the center along the crease, add ½ cup of cooked rice. Top the rice with 2 lemon slices, basil, and red chili, 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.
- Place the parchment parcels on a baking sheet and bake in the hot oven for 15-20 minutes.
- Serve immediately, taking care when opening the parcels to allow the steam to escape.