2x hake fillets (103g each)
1x tinned coconut milk lite
2x garlic cloves, minced
2x chilies, sliced
1x lemon grass stick, lightly bruised (use the back end of the knife)
1x tbsp. fish sauce
1x packet baby corn (100g)
1x cup green beans, trimmed and chopped
1x cup coriander, finely chopped
½ cup jasmine rice, raw
Salt and pepper to taste
Calories: 290 per portion
I usually pre-soak my jasmine rice (about half an hour), but it’s not necessary. This rice cooks fairly quickly approximately 10-15min, so I usually cook my rice first, strain, and then leave to steam in a colander over a low temperature while I cook the fish.
If you have a frying pan deep enough to poach in that will be ideal, otherwise just use a normal pot – heat over a medium temperature. Add your coconut milk, fish (from frozen is fine), garlic, chilies, lemon grass and fish sauce. Cook for approximately 10min each side.
Steam your corn and beans for approximately 5mins then add to your cooked rice. Plate your rice mix, and then sprinkle over the coriander. You’ll find that most of your coconut broth would have evaporated by the time your fish is finished cooking, but if not, you can spoon your sauce over the fish and rice and enjoy!