Ingredients
- 4 fillets (800 grams) snapper fish (boneless thick white fish fillets)
- 150 grams bean sprouts (2 cups)
- 1 cup coriander leaves (fresh)
- 3 green onions (thinly sliced diagonally)
- 4 kaffir lime leaves (fresh)
- Lime cheeks, to serve
- FOR TURMERIC RICE
- 2 1/2 cups water
- 4 fresh kaffir lime leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 240 grams dry jasmine rice (dry 1 1/2 cups, rinsed)
- FOR SAUCE
- 1/4 cup hoisin sauce
- 2 tablespoon grated ginger root (fresh and finely grated)
How to Make
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TO MAKE THE TUMERIC RICE
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Step 1: 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
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TO MAKE THE SAUCE
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Step 2: Combine all ingredients in a small bowl.
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Step 3: 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.
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Step 4: Toss bean sprouts, coriander and spring onions together in a large bowl.
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Step 5: Remove stem and centre vein from lime leaves and finely shred leaves.
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Step 6: Serve fish and pan juices with rice and lime cheeks and top with coriander mixture and scatter over lime leaves.
We hope you enjoy this recipe!
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