Ring in some BALANCE
CRISPY-SKINNED GINGER FISH WITH COCONUT RICE
PREP + COOK TIME 30 mins SERVES 4
• ½ cup shredded coconut
• vegetable oil, for frying
• 50g piece ginger, peeled, cut into matchsticks, plus 1 teaspoon finely grated ginger
• 4 x 200g white fish fillets, skin on
• 1 spring onion
• ⅓ cup lime juice
• ⅓ cup water
• 1 tablespoon fish sauce
• 1 small red chilli, thinly sliced
• 1 tablespoon caster sugar
COCONUT RICE
• 1½ cups jasmine rice, rinsed, drained
• 270ml canned coconut milk
• ⅔ cup water
• 2 teaspoons finely grated ginger
1 Make Coconut rice (see right).
2 Dry-fry coconut in a frying pan, stirring constantly, until golden. Remove.
3 Pour enough oil into a large frying pan to cover base; heat to medium. Stir-fry ginger matchsticks for 1 minute or until golden. Remove; drain on paper towel. Combine grated ginger and coconut in a bowl.
