Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 05/11/2024. See terms.
Join now
Photo of Baked fish with coconut rice by WW

Baked fish with coconut rice

9
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Infuse a simple fish fillet with the taste of Thailand. Our lime and ginger marinade tastes perfect teamed with sweet coconut rice

Ingredients

Oil spray

1 x 3 second spray(s)

Ling, raw

600 g

Fish sauce

1 tbs

Soy sauce

2 tbs

Sweet chilli sauce

1½ tbs

Fresh ginger

2 tsp, grated

Lime juice

1 tbs

Garlic

2 clove(s), crushed

Powdered coconut milk

1 tbs

Vegetable oil

3 tsp

Green shallot(s)

3 individual, thinly sliced

Rice, white, dry

1 cup(s), (jasmine)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a baking dish with oil. Place fish in dish. Combine fish, soy and sweet chilli sauces, ginger, juice and garlic in a small bowl. Set aside for 5 minutes. Strain sauce mixture to separate liquid and solids. Rub solids over fish and reserve liquid. Lightly spray fish with oil and bake for 20 minutes or until just cooked through.
  2. Meanwhile, whisk coconut milk powder and 2 cups (500ml) water in a large jug. Heat oil in a large saucepan over medium heat. Add shallots and cook, stirring, for 2 minutes or until soft. Add rice and stir to coat. Stir in coconut milk mixture. Cover and bring to the boil. Reduce heat to low and simmer for 15 minutes. Remove from heat and set aside, covered, for 5 minutes or until tender.
  3. Divide fish and coconut rice among serving plates. Serve drizzled with reserved sauce and topped with extra shallots.

Notes

SERVING SUGGESTION: Steamed Asian greens such as gai lan (Chinese broccoli), bok choy or choy sum.You can use any firm white fish fillets for this recipe, such as snapper, barramundi, ling or blue-eye trevalla.

You might like

You might like