Ingredients
• 1 cup jasmine rice
• 270ml can Ayam light coconut milk
• 4 (150g each) firm white fish fillets (skin on)
• 2 teaspoons peanut oil
• Fresh coriander sprigs, to serve
Thai dressing
• 2 tablespoons sweet chilli sauce
• 1 stick lemongrass (white part only), finely chopped
• 3cm piece ginger, peeled, finely grated
• 1 garlic clove, crushed
• 2 tablespoons lime juice
• 2 teaspoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil
Method
1. Make dressing: Place sweet chilli sauce, lemongrass, ginger, garlic, lime juice, fish sauce, soy sauce and oil in a jug. Whisk to combine.
2. Place rice in a saucepan. Add coconut milk and 1/2 cup cold water. Stir to combine. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid has absorbed. Using a fork, fluff rice to separate grains.
3. Meanwhile, drizzle fish with oil. Season with pepper. Heat a barbecue plate or chargrill over medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through. Serve with rice mixture, coriander and drizzled with dressing.
