(For norsk oppskrift, klikk her: Fisk og ris – på Thai-vis)
Norwegian Health Authorities recommend eating fish for dinner two to three times a week and this is an advice I try to follow. I find it difficult to vary the fish dishes, and am therefore always on the lookout for exotic and new ways to prepare the delights from the ocean. I am happy to present a dish my family love.
Thai Inspired Fish and Rice
Oven baked Fish with Coconut Rice and Fresh Thai Dressing.
- 500 ml jasmine rice
- 2 cans of coconut milk
- 200 ml water
- 4 fish fillets (flounder, cod or other whitefish)
- 4 teaspoons of peanut oil
- a handful fresh coriander
- 1 red chili (seeds are optional)
- 1 tablespoon grated ginger
- pepper to taste
- 1 red chili (if you like hot, leave the seeds in)
- 2 lemon grass
- 3 tablespoons crushed ginger
- 1 Chinese garlic
- 8 tablespoons lime juice
- 4 tablespoons fish sauce
- 4 teaspoons peanut oil
Preheat the oven to 180 degrees Celcius.
Rinse the rice and add it to a saucepan. Pour over 2 cans coconut milk and 200 ml water. Bring to a boil while stirring, Turn the heat to low and put on the lid – simmer for 10-12 minutes until the liquid is absorbed in the rice. Use a fork to stir air into the rice before you serve.
Put the fish in an oven-safe dish and sprinkle over oil and freshly ground pepper. Sprinkle with fresh coriander, finely chopped red chili and grated ginger. Place it in the preheated oven. The cook time is depending on what type of fish you are using and the size of the fillets. Approximately 15 minutes, but pay attention and take it out of the oven when the fish starts to flake.
Put all the ingredients in a blender and wazz it up good. Put in a bowl to serve.