This easy, gluten-free dinner idea is ready in just 30 minutes!
Ingredients
- 270ml can light coconut milk
- 330ml (1 1/3 cups) water
- 1 stick lemongrass, finely chopped
- 250g (1 1/4 cups) basmati rice, rinsed
- 30g palm sugar, grated
- 1 tablespoon tamarind puree
- 1 long fresh red chilli, finely chopped
- 2 tablespoons lime juice
- 5 teaspoons fish sauce
- 1 teaspoon fresh ginger, finely grated
- 250g grape tomatoes, halved
- 1 small red onion, thinly sliced
- 1/3 cup fresh coriander leaves, coarsely chopped
- 4 (about 150g each) snapper fillets
Method
- Step 1For the rice, bring the milk, water, lemongrass and rice to the boil in a saucepan over medium heat. Reduce heat to low. Cook, covered, for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Fluff the rice with a fork.
- Step 2Meanwhile, combine the sugar, tamarind, chilli, lime juice, fish sauce and ginger in a bowl. Stir until the sugar dissolves. Combine the tomato, onion and coriander in a bowl. Add 1 1/2 tbs of the dressing. Toss to combine.
- Step 3Heat a large non-stick frying pan over medium-high heat. Spray the fish with oil. Season, then cook, carefully turning, for 4 minutes or until just cooked through. Serve the fish with the rice and the tomato salad. Drizzle with the remaining tamarind dressing.
- Egg free
- Gluten free
- Peanut free
- Sesame free
- Tree nut free
- Wheat free
Nutrition
1988 kj
Energy
9g
Fat Total
5g
Saturated Fat
2g
Fibre
36g
Protein
61g
Carbs (total)
All nutrition values are per serve
- Image credit: Al Richardson
- Publication: Taste Magazine
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