Ingredients
2
2 servings
- •¾ cup basmati rice
- •1 cup water
- •1 teaspoon salt
- •1 bay leaf, optional
- •1 cinnamon stick, optional
- •2 white fish fillets, cod, haddock etc., from sustainable sources
- •½ cup coriander stalk, finely chopped
- •⅛ cup red onion, finely chopped
- •½ cup coriander, finely chopped
- •½ teaspoon ginger, grated
- •½ teaspoon garlic, minced
- •2 tablespoons light soy sauce
- •2 tablespoons sesame oil
- •1 lime, juiced
Instructions
- Preheat the oven to 200˚C (400˚F)
- Add all the rice ingredients in a small saucepan.
- Bring to a boil, then turn down to a very low simmer before covering with a tight-fitting lid.
- Cook for 15 minutes. While the rice is simmering, prepare the fish.
- Take 2 large sheets of baking paper, about 20-30 cm (8-12 inches). Fold in half and cut out a heart shape.
- Place a piece of fish on the 1 side of the heart, top with half of the coriander stalks and half of the red onions.
- Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
- Place on a baking tray and bake in the oven for 8 minutes. Once the fish is in the oven remove the rice from the heat and set aside for 5 minutes more. This will further steam the rice, making it soft and sticky.
- Meanwhile prepare the dressing. Combine all the ingredients for the dressing, mix well.
- Serve with salads or seasonal vegetables.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 748
- Carbohydrate: 93g
- Fat: 23g
- Fiber: 14g
- Protein: 52g
- Sugar: 6g
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