Baked Thai Fish with Coconut Rice
Sandea Chandrakumar & Shirali Garga* This lovely recipe is submitted by students from Hornsby Girls High School.
Marinade and fish
- 2 ling fillets
- 1 lime
- ¼ cup Natvia
- 1 tablespoon white wine vinegar
- Olive oil
- 1 tablespoon Thai red curry paste
- 2cm ginger
- Spring onion to serve
- 1 garlic clove
- 1 cup jasmine rice
- 2 cups of water
- 130ml coconut cream
- 1 tablespoon Natvia
- Preheat oven to 200°C. Spray 4, 30cm x 40cm sheets of baking paper with oil.
- Score thickest part of fish twice with a knife. Place fish onto baking paper.
- Mix curry paste, and ginger and spread marinade over the fish.
- Wrap fish in baking paper, sealing the sides. Then cut holes in the bag.
- place fish in oven for 12 minutes or until cook through. Grill the fish for 30 seconds on each side.
- To make dipping sauce, place Natvia, vinegar and 80ml(⅓ cup) water in a saucepan over high heat. Bring to the boil, then cook for 2 minutes or until Natvia dissolves Stir in Chillies, lemon zest and juice, and half the coriander. Refrigerate until needed. Makes 180ml (¾ cup).
- Place all rice ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes.
- Slice one garlic clove and fry until crispy.
- Serve on top of fish and garnish with spring onion, with coconut rice.