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How to make Snapper with tamarind dressing and coconut rice

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

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 1 For 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 2 Meanwhile, 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 3 Heat 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.