FEEL-GOOD MEALS FROM NA­DIA LIM

Na­dia Lim dishes up all the mo­ti­va­tion you need to feel good!

Woman’s Day (NZ) - - Contents -

Lime & Chilli-glazed Fish with Salad & Brown Rice

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 5 MIN­UTES

3 ta­ble­spoons sweet chilli sauce 2 kaf­fir lime leaves, tough in­ner stalk

re­moved, thinly sliced 2 ta­ble­spoons soy sauce 2 ta­ble­spoons lime juice 600g bone­less, skin­less white

fish fil­lets EDAMAME RADISH SALAD 2 cups frozen edamame beans,

de­frosted 4 baby radishes, thinly sliced 1 Le­banese cu­cum­ber, thinly sliced 8-10 mint leaves, thinly sliced 1 ta­ble­spoon pick­led gin­ger,

finely chopped 2 cups steamed brown rice to serve

1. Pre­heat oven to grill. Bring half a ket­tle of wa­ter to the boil. Line an oven tray with bak­ing pa­per. Mix sweet chilli sauce, kaf­fir lime leaves, soy sauce and lime juice to­gether.

2. Place edamame beans in a heat­proof bowl or pot and cover with boil­ing wa­ter. Leave for a few min­utes, then drain.

3. Lay fish fil­lets on lined oven tray and spread with half of the glaze (re­serve the rest). Sea­son with a lit­tle salt, then grill on an up­per oven rack for 4-5 min­utes or un­til fish is just cooked through and the glaze is caramelised.

4. In a bowl, toss to­gether radishes, cu­cum­ber, beans, mint, pick­led gin­ger and re­main­ing glaze. Di­vide salad be­tween plates and top with a piece of glazed fish. Serve with steamed brown rice.

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