Refreshing Asian-inspired fish fillets are pan-fried in a Sriracha honey lime sauce and served with fragrant coconut rice and stir-fried greens. Perfect for a healthy and flavourful meal that’s easy and quick to prepare.
Ingredients for 4:
For the fish
- 600g white fish fillets, quartered
- 1 garlic clove, pealed and crushed
- 1 lime, zested and juiced
- 2 TBSPS honey
- 1 TBSP Sriracha sauce
- 2 tsps fresh ginger, finely sliced
- 1 red chilli, deseeded and finely sliced + extra for optional garnish
- 1 TBSP vegetable oil
- 300g of green vegetables to stir-fry such as spinach or kale (we used left over boiled green beans)
- 4 tsps toasted sesame seeds, optional garnish
- Sea salt to taste
For the rice
- 200g Basmati rice
- 2.5dl coconut milk
- 1dl water
- 50g coconut strips, roughly chopped
- ½ tsp sea salt
Method:
1. For the coconut rice: rinse the rice in a sieve under cold running water until it is clear, then drain well. In a deep pan, bring the rice and coconut strips in the coconut milk and water with a touch of salt to boil, then cover and let simmer on the lowest heat until the rice is cooked, about 15minutes. Then switch off the heat and leave the pan covered for another 10 minutes without lifting the lid for the rice to swell.
2. For the fish: Pat the fish fillets dry and season with salt. In a frying pan, heat the oil and cook the fillets on each side for 2 minutes. Add the lime zest and juice with the honey, Sriracha sauce, ginger and garlic and let simmer for about 2 minutes. Remove the fish and set aside.
3. In the same pan, stir-fry your green vegetable, seasoning to taste.
4. To serve, loosen the rice with a fork before plating it, then top with the fish fillets and the vegetables, scrape the bottom of the pan to drizzle the fillets with the leftover sauce and sprinkle with extra chilli and sesame seeds to taste.
5. Enjoy!
