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Thai-spiced fish with mango coriander sambal
- 1½ tablespoons sunflower oil
- 1 teaspoon finely grated fresh ginger
- 1 clove garlic, crushed
- ½ teaspoon ground turmeric
- ¾ cup brown basmati rice
- 60g baby spinach leaves
- 2 tablespoons panang curry paste
- 4 x 175g boneless white fish fillets
Mango coriander sambal:
- 1 large mango, peeled, diced
- 1 large red capsicum, diced
- 1 Lebanese cucumber, diced
- 3 green shallots, thinly sliced
- 1 cup coarsely chopped fresh coriander
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- To make sambal, combine all ingredients in a medium bowl. Cover and set aside in fridge.
- Heat half the oil in a medium saucepan over a medium heat. Add ginger, garlic and turmeric. Cook, stirring, for 1 minute, until fragrant. Stir in rice and 1¼ cups water. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes, until water is absorbed. Remove from heat. Stir in spinach. Stand covered for 10 minutes.
- Combine curry paste and remaining oil on a large plate. Add fish and rub with curry mixture to coat.
- Transfer fish to a baking paper-lined baking tray. Bake in 220C preheated oven (fan-forced) for 15 minutes or until fish flakes easily when tested with a fork.
- Serve fish with rice and sambal.
Tips
- Check curry paste labels and choose the brand lowest in sodium. Replace panang paste with red or yellow curry paste, if preferred.
- Any variety of white fish is suitable for this recipe
- Swap in basil or mint to replace coriander, if preferred.
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