Waitrose and Partners
Fragrant coconut baked fish with rice & vegetables

Fragrant coconut baked fish with rice & vegetables

Cooking this fast, fragrant fish in a parcel concentrates the flavours, and makes washing-up a doddle.

5 out of 5 stars(1) Rate this recipe
8 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 2 x 180g packs Mediterranean sea bass or sea bream fillets
  • 75g pack Cooks’ Ingredients Thai Herb Kit
  • 160ml can Duchy Organic Coconut Cream
  • 2 x 250g packs sticky rice
  • 2 tbsp vegetable oil
  • 2 x 210g packs sweet and tender vegetable stir fry
  • 2 tbsp oyster sauce

Method

  1. Preheat the oven to 220ºC, gas mark 7. Cut each fish fillet in 2 horizontally. Place 2 pieces side by side on 4 sheets of baking parchment each 30x40cm. Using the herb kit, top each with a lime leaf, some thinly sliced peeled ginger, garlic and red chilli, some sliced lemongrass, and most of the coriander leaves. Spoon over the coconut cream. Season well.

  2. Fold the paper over to make tight parcels. Bake on a large baking tray for 12-14 minutes, until the fish is opaque and flakes easily.

  3. Heat the rice and stir fry the vegetables with the oil according to pack instructions for each. Finish the veg with oyster sauce and the Thai basil leaves from the herb pack.

  4. Open the parcels on plates, then add the vegetables and rice alongside. Scatter with the reserved coriander and serve, discarding the ginger and lemongrass as you go.

Cook’s tip

Adding a splash of water to the frying pan or wok as you cook the vegetables creates a shot of steam that helps the vegetables to soften a little.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,059kJ/ 491kcals

Fat

20.2g

Saturated Fat

9.1g

Carbohydrates

52.4g

Sugars

5g

Fibre

3.9g

Protein

23g

Salt

1.2g

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5 out of 5 stars1 rating