July 21, 2018
Dinner, Main Dish, Fish,
Snapper, Rice, White Rice, Asian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, Kosher, No Eggs, Non-Dairy, Spices more
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"From our weekday newspaper The West Australian. Times are estimated."
Place water, lime leaves, salt and turmeric in a large saucepan and bring to the boil and then stir in rice and simmer gently covered for about 12 minutes or until tender and then remove from heat and let stand, covered for 10 minutes and then remove lime leaves
Combine all ingredients in a small bowl.
Place fish on an oven tray lined with baking paper and spoon over the sauce and cook in a hot oven (200C) for 12 to 15 minutes or until cooked.
Toss bean sprouts, coriander and spring onions together in a large bowl.
Remove stem and centre vein from lime leaves and finely shred leaves.
Serve fish and pan juices with rice and lime cheeks and top with coriander mixture and scatter over lime leaves.
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