Fish
White fish fillets pan seared with kaffir lime leaves on a bed of fragrant coconut rice and topped with a fresh nectarine salsa.
No fish option - white fish fillets are replaced with chicken breast fillet
No fish option - white fish fillets are replaced with chicken breast fillet
1. Make the coconut rice
Place rice in a saucepan, add coconut milk, 1/2 tsp salt and 400ml water (1 tin). Cover with a lid, cook on the lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Make the salsa
Dice nectarine, capsicum and cucumber. Thinly slice spring onions. Toss together with 1/2 tbsp vinegar and 1 tbsp olive oil.
3. Cook the asian greens
Quarter (or halve) the Asian green bulbs lengthways. Heat frypan over medium-high heat with 1 tbsp oil. Cook for 2-3 minutes until charred and tender. Remove to plate and reserve pan.
4. Cook the fish
Thinly slice kaffir lime leaves (see notes). Combine with 1 tbsp oil and 1 tbsp soy sauce. Rub all over fish fillets. Reheat frypan over medium-high heat. Cook fish for 3-4 minutes each side or until cooked through.
5. Finish and plate
Divide rice, greens and fish among plates. Top with salsa.
Notes:
It’s important to finely slice the kaffir lime leaves for this dish so it’s easier to eat.
No fish option - white fish fillets are replaced with chicken thigh fillets. Slice fillet into tenderloins. Cook for 4-5 minutes on each side, or until cooked through.
Place rice in a saucepan, add coconut milk, 1/2 tsp salt and 400ml water (1 tin). Cover with a lid, cook on the lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Make the salsa
Dice nectarine, capsicum and cucumber. Thinly slice spring onions. Toss together with 1/2 tbsp vinegar and 1 tbsp olive oil.
3. Cook the asian greens
Quarter (or halve) the Asian green bulbs lengthways. Heat frypan over medium-high heat with 1 tbsp oil. Cook for 2-3 minutes until charred and tender. Remove to plate and reserve pan.
4. Cook the fish
Thinly slice kaffir lime leaves (see notes). Combine with 1 tbsp oil and 1 tbsp soy sauce. Rub all over fish fillets. Reheat frypan over medium-high heat. Cook fish for 3-4 minutes each side or until cooked through.
5. Finish and plate
Divide rice, greens and fish among plates. Top with salsa.
Notes:
It’s important to finely slice the kaffir lime leaves for this dish so it’s easier to eat.
No fish option - white fish fillets are replaced with chicken thigh fillets. Slice fillet into tenderloins. Cook for 4-5 minutes on each side, or until cooked through.
Basmati rice 300g
Coconut milk 400ml
Nectarine 1
Red capsicum 1
Lebanese cucumber 1
Spring onions 1/4 bunch
Asian greens 1 bunch
Kaffir lime leaves 1 double
White fish fillets 2 packets
From your pantry:
oil (for cooking + olive), salt, rice wine vinegar, soy sauce (or tamari)
Coconut milk 400ml
Nectarine 1
Red capsicum 1
Lebanese cucumber 1
Spring onions 1/4 bunch
Asian greens 1 bunch
Kaffir lime leaves 1 double
White fish fillets 2 packets
From your pantry:
oil (for cooking + olive), salt, rice wine vinegar, soy sauce (or tamari)
