Some fresh fish, rice and veggies may sound simple, but their flavours will be top-notch amazing.
GREEN CHILLI RICE
- 400 ml coconut milk
- 1 cup basmati rice
- 160 ml water
- 1 fresh long green chilli, thinly sliced
- 1 tsp finely grated lime zest
- 2 tbsp tandoori paste
- 4x 200 grams firm white fish
- 2 tsp vegetable oil
- 1 carrot, peeled and cut into matchsticks
- 1 green bell pepper, cut into matchsticks
- 1 red onion, thinly sliced
- 1⁄2 cup fish stock
- 150 grams sugar snap peas, trimmed, halved on the diagonal
- 1⁄2 cup fresh coriander leaves
GREEN CHILLI RICE: Reserve 2⁄3 cup of coconut milk; set aside.
RINSE the rice in a sieve under cold running water until the water runs clear. Combine rice with the water, chilli, zest and remaining coconut milk in a pot and bring to a boil. Reduce the heat and simmer, covered tightly, for about 15 minutes or until rice is tender. Remove from heat and leave covered for 5 minutes to steam. Season well.
COMBINE the tandoori paste, reserved 2⁄3 cup coconut milk and fish in a bowl and set aside for 5 minutes.
HEAT oil in a pan over medium-high heat. Add the carrot, bell pepper and onion and cook, stirring, for 3 minutes or until softened. Add stock to the pan and bring to a boil.
PLACE fish mixture on top of vegetables and cover. Cook for 10 minutes. Uncover, add the peas to the pan and cook for another 5 minutes or until the fish is cooked through.
SERVE fish with vegetable mixture, rice and coriander.
TIP: This tandoori fish makes for a crowd-pleasing meal and works well with a salad on the side
HANDS-ON TIME 20 min | TOTAL TIME 45 min | SERVES 4 | DAIRY-FREE
ALSO SEE PRAWN AND CHORIZO JAMBALAYA RECIPE