Thai Coconut Fish
with Rice & Stir-Fry Veggies
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
White Fish Fillets
1 packet
Coriander
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Broccoli
1
Brown Onion
1 packet
Coconut Milk
1
Carrot
1 sachet
Southeast Asian Spice Blend
Cooking Steps
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Cut the broccoli into small florets. Cut the carrot (unpeeled) into thin half-moons. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Roughly chop the coriander.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot, broccoli, a generous pinch of salt and pepper and a splash of water and cook, stirring, until tender, 4-5 minutes. Transfer to a medium bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the white fish fillets on both sides with a pinch of salt and pepper. Add the fillets to the pan and cook until just cooked through, 2-3 minutes each side. TIP: White fish is cooked through when the centre turns from translucent to white. Transfer to a plate and cover with foil.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and a generous pinch of salt and cook, stirring, until softened, 3-4 minutes. Add the Southeast Asian spice blend (see ingredients list) and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar and bring to the boil. Simmer until thickened, 2 minutes.
Divide the rice between bowls and top with the fish and vegetables. Spoon over the coconut sauce and sprinkle with the coriander and crushed peanuts.
