November 16, 2018
Fresh Tomatoes, Dinner, Main Dish,
Fish, Snapper, Rice, White Rice, Fruit, Tomato, Thai, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Refrigerator, No Eggs, Non-Dairy more
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"From our weekday newspaper The West Australian. Times are estimated."
To make sauce, combine all ingredients in a medium bowl and mix well.
Place fish in a shallow dish. Pour over 1⁄2 cup of the sauce and refrigerate, covered.
Cut potatoes into 2cm thick rounds and place in an oiled, large, non-stick roasting pan (base measuring 25cm x 33cm) in a single layer.
Dissolve stock cube in water in a small, heatproof jug and pour over potatoes and then pour over the remaining coconut milk sauce.
Cook in a hot oven (200C) for about 30 minutes, or until just tender and then remove pan and add beans and tomatoes and arrange fish in a single layer over potatoes, discarding any leftover sauce in dish that the fish were marinating in.
Return pan to oven and cook for a further 25 minutes, or until fish is cooked through.
Garnish with coriander and serve with rice.
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