Sweet chilli and coconut cod with jasmine rice
Waitrose and Partners

Sweet chilli and coconut cod with jasmine rice

Gluten free
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Ingredients

  • 400ml essential Waitrose coconut milk
  • 2 garlic cloves, crushed
  • 25g fresh root ginger, grated
  • 1 red chilli, sliced
  • 2 tbsp sweet chilli sauce
  • 4 tsp fish sauce
  • 200g jasmine rice
  • 4 200g skinless, boneless cod loins
  • ½ 28g pack coriander, roughly chopped
  • 3 essential Waitrose salad onions, trimmed and sliced diagonally

Method

  1. Preheat the oven to 190˚C, gas mark 5. Tip the coconut milk into a pan, add the garlic, ginger and ½ the sliced chilli. Set over a low heat and simmer gently for about 4 minutes to infuse. Add the sweet chilli and fish sauces, then take off the heat. Meanwhile, cook the rice according to pack instructions.

  2. Arrange the cod in an ovenproof dish, pour over the coconut milk mixture and bake on the middle shelf of the oven for 15 minutes, until cooked through. Scatter over the coriander, salad onion and reserved chilli. Serve immediately with the rice and some lime wedges and sugar snap peas, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,273kJ/ 541kcals

Fat

19.9g

Saturated Fat

16.1g

Carbohydrates

48.5g

Sugars

6.3g

Fibre

0.8g

Protein

41.9g

Salt

1.6g