Tandoori Fish with Green Chilli Rice

Some fresh fish, rice and veggies may sound simple, but their flavours will be top-notch amazing. INGREDIENTS 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 TANDOORI FISH 2 tbsp tandoori paste 4x 200 grams firm white fish fillets 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 METHOD 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. TANDOORI FISH 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 … Continue reading Tandoori Fish with Green Chilli Rice