FEEL-GOOD MEALS FROM NADIA LIM
Nadia Lim dishes up all the motivation you need to feel good!
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.