This recipe is so easy to throw together and cooks in less than half an hour with rice and curry all in the steam oven together. It makes a great mid week dinner .
METHOD
- Place fish on a single layer in steam proof dish and spread with curry paste.
- Sprinkle with spring onions chilli and tomato and other vegetables.
- Mix ginger, coconut cream, soy sauce, lime juice, mirin and sesame oil, chopped coriander stalks with salt and pepper and pour over fish.
- In a separate dish place rice and water.
- Place in cold oven.
- Set oven to Steam 100c and cook for 25 minutes once the oven has come up to temperature or until the rice is cooked
- Remove from oven and serve fish over rice, spooning sauce over the top.
- Sprinkle with coriander leaves and serve
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Ingredients
500gms Firm White fish
2-3 tablespoons of yellow curry paste
3 spring onions sliced
1 knob of ginger grated
2 cloves garlic crushed
1 red chilli finely sliced
1 red or yellow capsicum sliced
Handful of green beans sliced
6-8 cherry tomatoes sliced
1 small bunch coriander stems finely chopped and leaves for serving
1 cup coconut cream
2 T soy sauce
1T lime juice
2 T sesame oil
2 T mirin
1/2 t salt
pinch pepper
1 1/2 cups basmati rice
2 1/4 cups water.
