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Ingredients

1 1/2 cups jasmine rice, rinsed
270ml can light coconut milk
1/3 cup chopped fresh coriander leaves
2 teaspoons finely grated lime rind
2 garlic cloves, crushed
1 long red chilli, finely chopped (see notes)
2 teaspoons peanut oil
4 (150g each) firm white fish fillets (skin on) (see notes)
1 tablespoon soy sauce
Lime wedges, to serve

Method

Step 1 Place rice in a saucepan. Add coconut milk and 1 1/4 cups cold water. Stir to combine. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid has absorbed. Using a fork, fluff rice to separate grains.
Step 2 Meanwhile, place coriander, lime rind, garlic and chilli in a bowl. Stir until well combined.
Step 3 Drizzle fish with oil. Season with pepper. Heat a large frying pan or barbecue plate on medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through.
Step 4 Divide rice between plates. Top with fish. Drizzle with soy and sprinkle with gremolata. Serve with lime wedges.

Fish with coconut rice and lime and coriander gremolata

How to make Fish with coconut rice and lime and coriander gremolata

Ingredients

Method