Ingredients
- 4 x 200g firm white fish fillets (see note)
- 1/4 cup sweet chilli sauce
- 1/4 cup light soy sauce
- 1 tablespoon fish sauce
- 1/2 lime, juiced
- 1 cup jasmine rice, rinsed
- 2 bunches broccolini, trimmed
- olive oil cooking spray
Method
- Step 1Place fish fillets on a shallow plate. Combine sweet chilli sauce, soy sauce, fish sauce and 1 tablespoon lime juice in a jug. Spoon half the sauce over fish and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
- Step 2Meanwhile, cook rice following packet directions. Wash broccolini and place, with water clinging, in a snap-lock bag. Twist top to seal. Microwave on HIGH (100%) for 2 to 3 minutes or until tender. Drain.
- Step 3Pre-heat barbecue plate on medium heat. Lightly spray both sides fish with oil. Barbecue for 1 to 2 minutes each side or until cooked through. Spoon rice onto plates. Top with fish and spoon over remaining sauce. Serve with broccolini.
- High protein
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1840 kj
Energy
3.1g
Fat Total
0.5g
Saturated Fat
5.1g
Fibre
49.5g
Protein
92mg
Cholesterol
1701mg
Sodium
49g
Carbs (total)
All nutrition values are per serve
Notes
Ling, barramundi, bream, flathead (skin intact) and redfish are all suitable fish for barbecuing.
- Author: Michelle Lucia
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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