- 21, Jun 2020
- #1
Baked fish with parsley and coconut milk
Ingredients:
1 x 270 ml can of clarified coconut cream, 1 bunch of broccoli, cut into 3 cm slices, 1 x 250 g packing of long-grain rice, 4 shallots, finely chopped, finely chopped, 1/2 cup chopped fresh parsley, 2 teaspoons of fish sauce, 400 g white fish fillet, cut into 4 cm slices, 30 g (1/3 cup) breadcrumbs, 2 teaspoons finely grated lemon peel.
Mixed lettuce to serve Cooking: Preheat the oven to 200 ° C. Place the coconut cream in a large skillet over medium heat.
Add broccoli, rice, onion, parsley and fish sauce. Stir to combine the ingredients.
Cook, stirring, for 3 minutes.
Remove from heat.
Add fish.
Transfer to a heat-resistant dish with a capacity of 2 liters (8 cups). Mix crackers and lemon zest in a small bowl.
Sprinkle the mixture with fish.
Bake, covering with foil, if necessary, to prevent burning, for 20-25 minutes or until golden brown.
Serve with lettuce.
Ingredients:
1 x 270 ml can of clarified coconut cream, 1 bunch of broccoli, cut into 3 cm slices, 1 x 250 g packing of long-grain rice, 4 shallots, finely chopped, finely chopped, 1/2 cup chopped fresh parsley, 2 teaspoons of fish sauce, 400 g white fish fillet, cut into 4 cm slices, 30 g (1/3 cup) breadcrumbs, 2 teaspoons finely grated lemon peel.
Mixed lettuce to serve Cooking: Preheat the oven to 200 ° C. Place the coconut cream in a large skillet over medium heat.
Add broccoli, rice, onion, parsley and fish sauce. Stir to combine the ingredients.
Cook, stirring, for 3 minutes.
Remove from heat.
Add fish.
Transfer to a heat-resistant dish with a capacity of 2 liters (8 cups). Mix crackers and lemon zest in a small bowl.
Sprinkle the mixture with fish.
Bake, covering with foil, if necessary, to prevent burning, for 20-25 minutes or until golden brown.
Serve with lettuce.
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