Coconut and lime fish and rice
Serves: 2
Prep time: 15 mins Total time: 
Coconut and lime fish and rice
This speedy fish dish is on the table in no time
Serves: 2
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
537Kcal
Fat
26gr
Saturates
15gr
Carbs
41gr
Sugars
12gr
Fibre
6gr
Protein
32gr
Salt
1gr
Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves, crushed
- 5 spring onions, sliced diagonally
- 5cm piece root ginger, finely chopped
- 1 x 30g pack coriander, finely chopped
- 1 x 400g tin lighter coconut milk
- 1 lime
- 150g mangetout
- 1 x 250g pack cod fillets (or any white fish), boneless and skinless
- 100g beansprouts, rinsed
- 1 x 250g pack pre-cooked coconut rice
Step by step
- Heat the oil in a frying pan over a medium heat. Add the garlic, half the spring onions, the ginger and three-quarters of the coriander and fry for 2 minutes until fragrant. Add the coconut milk, simmer for 2 minutes then blend with a stick blender until smooth. Stir through the zest of the lime and squeeze in half the juice. Season to taste.
- Bring the sauce back to the boil then reduce to a gentle simmer. Add the mangetout then place the cod in the broth, cover with a lid and poach for 4-5 minutes until the fish starts to flake, while still holding its shape. Add the beansprouts and remaining spring onions, cover the pan and cook gently for 2 minutes.
- Heat the rice according to packet instructions and divide between 2 deep bowls.
-
Carefully lift the fish and veg on top of the rice, and ladle over the coconut broth. Serve sprinkled with the remaining coriander and a wedge of lime on the side.TipSlim it down
To reduce the saturated fat content, use half lighter coconut milk and half stock.
