TANDOORI FISH WITH GREEN CHILLI RICE
SERVES 4 PREP 20 MINS + RESTING COOK 20 MINS COST $$$$$
2 tbsp tandoori paste 400ml can coconut milk 4 x 200g firm white fish fillets 2 tsp vegetable oil 1 large carrot, matchsticks 1 large green capsicum, matchsticks 1 medium red onion, thinly sliced ½ cup fish stock 150g sugar snap peas, trimmed, halved on the diagonal
cup coriander leaves
GREEN CHILLI RICE
1 cup basmati rice
cup water 1 long green chilli, thinly sliced 1 tsp finely grated lime zest
Combine paste, cup coconut milk and fish in a large bowl. Stand 5 mins.
2 GREEN CHILLI RICE
Rinse rice under cold water until water runs clear. Drain. Combine rice with water, chilli, zest and remaining coconut milk in a medium heavy-based saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer, covered tightly, 15 mins until rice is tender. Remove from heat. Stand, covered, 5 mins. Season to taste.
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook carrot, capsicum and onion, stirring, 3 mins until softened. Add stock to pan and bring to boil. Place fish mixture on top of vegetables. Cook, covered, 10 mins. Uncover and add peas to pan. Cook 5 mins until fish is cooked through.
Serve fish with vegetable mixture, rice and coriander.
We used perch FILLETS, BUT YOU CAN USE ANY firm WHITE fish FILLETS. TIP