Fish with Sizzled Ginger, Chili & Spring Onions, Served with Coconut Rice & Mixed Lettuce

Make Coconut Rice:

In a medium pot, combine the rice, a big pinch of salt, 1 cup of water and coconut milk. Stir to combine, then heat to boiling on high. Once boiling, cover with a lid and reduce the heat to low. Simmer 11 to 12 minutes, or until the liquid has been absorbed and the rice is tender. Fluff the finished rice with a fork. Remove from heat and set aside in a warm place.

Prepare Ingredients:

Wash the fresh produce. Peel and cut ginger into matchsticks. Peel and thinly slice garlic. Thinly slice red chili. Thinly slice spring onion long ways into 5-7 cm long pieces. Pat dry the fish with paper towel. Season with salt and pepper, then cut the skin of each fillet 3 times.

Cook Fish:

Heat a heavy-based frying pan and add 1 Tablespoon sunflower oil. Once hot, fry the fish, skin-side down. Cook for 5 minutes or until the skin is very crisp and golden. Tip: be careful not to get the pan too hot. The fish will be almost cooked through. Turn over, cook for another 4 to 5 minutes until cooked through. Note: Cooking time will depend on thickness of fish. Transfer to a serving plate and keep warm.

Sizzle Ginger, Chili & Spring Onions:

Heat ½ Tablespoon sunflower oil in the same pan, then fry the ginger, garlic and chilies for about 2 minutes until golden. Take off the heat and toss in the spring onions, cook for 2 minutes.

You Plate It:

Splash the fish with soy sauce to taste and spoon over the contents of the pan, then divide between plates. Serve with coconut rice and mixed salad. Enjoy!