SPICY DINNER DISH SURE TO DELIGHT

CHILLI FISH WITH COCONUT RICE INGREDIENTS

2 teaspoons chilli stir-in paste

2 garlic cloves, crushed

500g flathead fillets

1 tablespoon coconut oil

2 x 250g packets microwave basmati rice 270ml can light coconut milk

1 bunch asparagus, halved

100g baby spinach

2 tablespoons chopped fresh coriander 20g (⅓ cup) toasted coconut flakes 2 green shallots, thinly sliced

Fresh long red chilli, sliced

Baby coriander, to serve

Lime, to serve

METHOD Step 1:

Combine the chilli paste and garlic in a bowl. Season to taste. Spread the paste mixture over the fish fillets to lightly coat them. Heat the oil in a large non-stick frying pan over a medium-high heat. Cook the fish for 1-2 minutes on each side or until the fish flakes when tested with a fork. Transfer to a plate and keep warm.

Step 2:

Meanwhile, combine the rice and coconut milk in a saucepan over medium heat. Bring to a simmer. Cook, stirring constantly, for 3 minutes or until the rice is tender and the coconut milk has almost been absorbed.

Stir in the asparagus for 1–2 minutes or until it is tender and crisp, then stir through the baby spinach until it has wilted. Remove the rice mixture from the heat and stir through the fresh coriander.

Step 3:

Divide the coconut rice mixture among the serving plates and top with the cooked chilli fish. Sprinkle the servings with the toasted coconut flakes, green shallots, red chilli and extra coriander, before serving with lime halves.