Coconut Lime And Chilli Baked Fish With Thai Potato Wedges Recipes

COCONUT & LIME FISH

Steps:

• Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
• Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

FISH FILET IN THAI COCONUT CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

FRAGRANT COCONUT LIME & GINGER FISH BAKE

Steps:

• In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
• Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
• Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
• Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
• Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
• Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.

COCONUT FISH AND TOMATO BAKE

Steps:

• In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
• Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
• Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
• Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
• Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.

LIME-THYME POTATO WEDGES

Steps:

• In a large bowl, combine the butter, lime juice, zest and thyme. Cut each potato into eight wedges; add to lime mixture and toss to coat. Place wedges skin side down on a greased baking sheet. Combine the cheese, salt and paprika; sprinkle over potatoes. Bake at 400° for 20-25 minutes or until tender.

COCONUT, LIME AND CHILLI BAKED FISH WITH THAI POTATO WEDGES

Steps:

• preheat oven to 200ºC (390 ºF). coat potato wedges with oil, seasoning and salt in a large bowl. mix to coat. place wedges on a baking tray lined with baking paper and place in oven (these should be baked for 45 minutes or until golden).
• combine coconut milk, garlic, zest, lime juice, chili, fish sauce, onions and sugar.
• line a baking dish with baking paper allowing paper to hang over the sides. pour a 1/3 of the coconut mixture in the bottom of the baking dish. Place fish on top and cover with the same amount of coconut marinade. cover the fish with baking paper and then alfoil. place in oven (these should be baked for no longer than 20 minutes or until just cooked through).
• Combine 1/2 a cup of water and remaining coconut marinade in the base of a steamer and add white parts of pak choy, corn spears , capsicum, and carrot and steam for 7 minutes or until almost cooked.
• Add in bean shoots and the green parts of pak choy to steamer and steam for a further 2 minutes.
• When all elements are cooked arrange vegetables, wedges and baked fish on a plate and drizzle the fish with a little of its cooking liquid. Enjoy!