[6-Ingredient] Easy Sri Lankan Coconut Fish Curry
with Rice & Baby Broccoli
- Fish
Ingredients
1 packet
Jasmine rice
1 sachet
mild sambal seasoning
280 g
Hoki Fillets
(Contains: Fish; )
1
Baby Broccoli
1 packet
Garlic Paste
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways and cut into thirds. • Pat hoki fillet dry with paper towel. • Place your hand flat on top of hoki fillet and slice through horizontally to make two thin steaks.
• Pat hoki dry with paper towel and season both sides with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook hoki until golden and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. • Reduce heat to medium then add mild sambal seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, vinegar and a splash of water until slightly thickened, 1-2 minutes. • Remove pan from heat and add baby broccoli and fish, then gently stir to break up the fish. Season to taste.
• Divide rice and Sri Lankan coconut fish curry between bowls. Enjoy! • If you've added a fancify add-on bundle, slice lime into wedges and squeeze over some lime juice. Garnish with granulated peanuts and torn coriander. Serve with any remaining lime wedges.
