2 white fish fillets, cod, haddock etc., from sustainable sources
½ cup coriander stalk (20 g), finely chopped
⅛ cup red onion (20 g), finely chopped
Dressing
½ cup coriander (20 g), finely chopped
½ teaspoon ginger, grated
½ teaspoon garlic, minced
2 tablespoons light soy sauce
2 tablespoons sesame oil
1 lime, juiced
Nutrition Info
Calories 748
Fat 23g
Carbs 93g
Fiber 14g
Sugar 6g
Protein 52g
How to Make It
1. Step
Preheat the oven to 200˚C (400˚F)
2. Step
Add all the rice ingredients in a small saucepan.
3. Step
Bring to a boil, then turn down to a very low simmer before covering with a tight-fitting lid.
4. Step
Cook for 15 minutes. While the rice is simmering, prepare the fish.
5. Step
Take 2 large sheets of baking paper, about 20-30 cm (8-12 inches). Fold in half and cut out a heart shape.
6. Step
Place a piece of fish on the 1 side of the heart, top with half of the coriander stalks and half of the red onions.
7. Step
Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
8. Step
Place on a baking tray and bake in the oven for 8 minutes. Once the fish is in the oven remove the rice from the heat and set aside for 5 minutes more. This will further steam the rice, making it soft and sticky.
9. Step
Meanwhile prepare the dressing. Combine all the ingredients for the dressing, mix well.
