Spicy BBQ Fish and coconut rice
This is one of favourite things to cook. My family salivates like Pavlov's dogs when I get this going on.
If you like seafood Asian style then I guarantee you will love this.
BBQ FISH AND COCONUT RICE
INGREDIENTS
• 400 ml can coconut cream
• 1 cup of jasmine rice
• Lime leaves
• 4 (150g each) firm white fish fillets (skin on)
• 2 teaspoons peanut oil
• Fresh coriander sprigs, to serve
DRESSING
• 1 stick lemongrass (white part only), finely chopped
• 2 tablespoons of sweet chilli sauce
• 3cm piece ginger, peeled, finely grated
• 1 garlic clove, crushed
• 2 tablespoons lime juice
• 2 teaspoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil
METHOD
1. Make dressing: Place sweet chilli sauce, lemongrass, ginger, garlic, lime juice, fish sauce, soy sauce and oil in a jug. Whisk to combine.
2. Place rice in a saucepan. Add coconut cream and 1/2 cup cold water and several whole lime leaves. Stir to combine. Bring to the boil over high heat. Stir frequently. Cover. Reduce heat to low. Simmer for 20 minutes or so or until liquid has absorbed. Using a fork, fluff rice to separate grains.
3. Meanwhile, drizzle fish with oil. Season with pepper. Heat a barbecue plate or chargrill over medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through. Serve with rice mixture, coriander and drizzled with dressing.