Coconut Fish & Makrut Lime Sauce
with Jasmine Rice & Crispy Shallots
- Gluten
- Fish
- Soy
- May contain traces of allergens
We’re going nuts for this aromatic coconut sauce infused with the citrus of makrut lime leaves. Top your golden fish fillets and stir-fried Asian veggies with this saucy delight and let the jasmine rice soak up the rest for a truly spectacular taste sensation.
Ingredients
1 packet
jasmine rice
1 knob
ginger
1 clove
garlic
1
carrot
1 packet
Asian Greens
½
Fresh Chilli
2 leaves
makrut lime leaves
1 packet
white fish fillets
(Contains: Fish; )
1 tin
coconut milk
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1.25 cup
water
1.5 tbs
plain flour
(Contains: Gluten; )
¼ tsp
salt
1 tsp
brown sugar
4 tsp
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, add the water and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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!
While the rice is cooking, finely grate the ginger. Finely chop the garlic. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Very thinly slice the makrut lime leaves. TIP: The makrut lime leaves are fibrous so make sure to slice them very thinly.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, tossing, until softened, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a plate and cover to keep warm.
Combine the salt and plain flour on a plate, then season with pepper. Add the white fish fillets and turn to coat in the seasoned flour. Wipe out the frying pan with paper towel and return to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the fish until golden and just cooked through, 3-4 minutes on each side (depending on thickness). TIP: The fish is cooked through when it turns from translucent to white.
While the fish is cooking, heat a small saucepan over a medium-high heat. Add the coconut milk, ginger, garlic, makrut lime, brown sugar and soy sauce and cook, stirring occasionally, until fragrant and heated through, 4-5 minutes.
Thinly slice the long green chilli (if using). Divide the jasmine rice between bowls. Top with the veggies and fish. Spoon over the makrut lime coconut sauce. Garnish with the crispy shallots and chilli (if using).
