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Baked coconut and coriander fish

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 x 270ml can light coconut cream
  • 1 bunch broccolini, cut into 3cm pieces
  • 1 x 250g pkt Sun Rice Long Grain
  • White Rice in 90 Seconds
  • 4 shallots, trimmed, thinly sliced
  • 1/2 cup chopped fresh coriander
  • 2 teaspoons fish sauce
  • 400g basa fillets, cut into 4cm pieces
  • 30g (1/3 cup) dried multigrain breadcrumbs
  • 2 teaspoons finely grated lemon rind
  • Mixed salad leaves, to serve


  • 1
    Preheat oven to 200°C. Place the coconut cream in a large frying pan over medium-low heat. Add broccolini, rice, shallot, coriander and fish sauce.
  • 2
    Stir to combine. Cook, stirring often, for 3 minutes. Remove from heat. 2 Stir in the fish. Transfer to a 2L (8-cup) capacity ovenproof dish.
  • 3
    Combine breadcrumbs and lemon rind in a small bowl. Sprinkle over the fish mixture. Bake, covering with foil if necessary to prevent overbrowning, for 20-25 minutes or until breadcrumbs are golden. Serve with mixed salad leaves.

Source: taste.com.au


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