Grilled Fish
with Coconut Asian Dressing
Cooking Steps
Peel and finely grate the ginger. Peel and crush the garlic. Roughly chop the coriander. Finely slice the carrot (unpeeled) into thin strips 4cm in length. Finely slice the cucumber into thin strips 4cm in length. Juice the lemon.
Place the Jasmine rice into a sieve and rinse it with cold tap water. Rinse until the water becomes clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium-low and simmer, uncovered, for 10-12 minutes, or until rice is soft. Drain.
In a small bowl, mix together the coconut cream, garlic, ginger, caster sugar, lemon juice and fish sauce. Set aside.
In a large bowl, mix together 1tbs of olive oil, 1tsp of lemon juice and the soy sauce. Add the carrot, cucumber and coriander, add in the salad dressing and toss to coat.
Heat a large frying pan over a medium-high heat. Drizzle the bottom with olive oil. Place the grenadier in the pan and cook for 2-3 minutes on each side, or until the fish is completely white and cooked through. Place the fish on a plate covered with paper towel to drain. Season with salt and pepper.
Divide the jasmine rice between bowls. Place the grenadier and the cabbage salad on top of the rice. Drizzle with a generous amount of the coconut milk dressing. Enjoy!
