Baked Thai Fish with Coconut Rice

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Original recipe from Sandea Chandrakumar & Shirali Garga

kept bySweeterLifeClub
recipe by

Notes:

This lovely recipe is submitted by students from Hornsby Girls High School.

Categories:
- Dinner
- Lunch

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Ingredients:

Marinade and fish

2 ling fillets
Coriander
1 lime
¼ cup Natvia
1 tablespoon white wine vinegar
Olive oil
1 tablespoon Thai red curry paste
2cm ginger
Spring onion to serve
1 garlic clove

Coconut rice

1 cup jasmine rice
2 cups of water
130ml coconut cream
1 tablespoon Natvia

Preheat oven to 200 degree Celsius. Spray 4, 30 cm x 40 cm sheets of baking paper with oil.
Score thickest part of fish twice with a knife. Place fish onto baking paper.
Mix curry paste, and ginger and spread marinade over the fish.
Wrap fish in baking paper, sealing the sides. Then cut holes in the bag.
Place fish in oven for 12 minutes or until cook through. Grill the fish for 30 seconds on each side.
To make dipping sauce, place Natvia, vinegar and 80 ml (3/4 cup).
Palce all rice ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes.
Slice one garlic clove and fry until crispy.
Serve on top of fish and garnish with spring onion, with coconut rice.