Baked Thai Fish With Coconut Rice

1. 1

   Preheat oven to 200u00b0C. Spray 4, 30cm x 40cm sheets of baking paper with oil.

2. 2

   Score thickest part of fish twice with a knife. Place fish onto baking paper.

3. 3

   Mix curry paste, and ginger and spread marinade over the fish.

4. 4

   Wrap fish in baking paper, sealing the sides. Then cut holes in the bag.

5. 5

   place fish in oven for 12 minutes or until cook through. Grill the fish for 30 seconds on each side.

6. 6

   To make dipping sauce, place Natvia, vinegar and 80ml(? cup) water in a saucepan over high heat. Bring to the boil, then cook for 2 minutes or until Natvia dissolves Stir in Chillies, lemon zest and juice, and half the coriander. Refrigerate until needed. Makes 180ml (3/4 cup).

7. 7

   Place 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.

8. 8

   Slice one garlic clove and fry until crispy.

9. 9

   Serve on top of fish and garnish with spring onion, with coconut rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.