Monday, October 17, 2016

Barbecued fish with Thai dressing and coconut rice

Harness the power of grilling with this fresh and flavoursome Thai barbecued fish.

Barbecued fish with Thai dressing and coconut rice

Thai dressing

Energy
2031kJ
Fat saturated
5.50g
Fat Total
14.90g
Carbohydrate sugars
g
Carbohydrate Total
50.60g
Dietary Fibre
2.30g
Protein
36.10g
Cholesterol
60.00mg
Sodium
699.00mg

All nutrition values are per serve.

  1. Step 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. Step 2

    Place rice in a saucepan. Add coconut milk and 1/2 cup cold water. Stir to combine. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid has absorbed. Using a fork, fluff rice to separate grains.

  3. Step 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.

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