PAK CHOI AND CO­CONUT RICE

Women's Health (UK) - - VIRTUOUS MEALS -

I’m quite ob­sessed with co­conut rice – hav­ing a Pa­cific Is­lan­der mum is sure to turn you into a co­conut lover. While it does raise the fat con­tent of this meal, I think the taste alone makes it worth it.

IN­GRE­DI­ENTS

250g pak choi • 2 tbsp soy sauce • ½ tbsp honey • hand­ful of

bean sprouts • 20g cashews, toasted and crushed • hand­ful of co­rian­der • 2 cod fil­lets, grilled For the rice: 100g bas­mati rice

• pinch of salt • 235ml wa­ter •

235ml co­conut milk • 1 tsp ginger pow­der

METHOD

1. Pour the rice into a large pan, then add the salt, wa­ter, co­conut milk and ginger pow­der.

2. Bring to the boil, then re­duce to sim­mer for 10-12 min­utes. Re­move the pan from the heat and give the rice a stir with a wooden spoon. If it’s still too wa­tery, re­place the lid and al­low it to sit for 5-10 min­utes.

3. Once the rice is al­most done, steam the pak choi for 4 min­utes, en­sur­ing it doesn’t over­cook.

4. In a small bowl, mix the soy sauce with the honey.

5. Fluff up the rice and di­vide be­tween two plates, place the pak choi, bean sprouts and cashews on top, spoon over the sauce and sprin­kle with co­rian­der. Serve with de­li­cious grilled cod.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.