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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.

  • STEP 2

    Meanwhile, boil the rice for 20 mins, then drain.

  • STEP 3

    Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.

  • STEP 4

    Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.

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A star rating of 4.7 out of 5.9 ratings
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