Fish fillets steamed with coconut, ginger & lime

Ready in 25 minutes | Serves 4

 

Ingredients

  • 4 x 180g Ling fillet
  • 220ml coconut cream
  • 1 knob ginger
  • 1 lime
  • 1 red onion
  • 1/2 bunch coriander
  • 4 lime leaves
  • 1 tsp tumeric
  • seasoning

 

Directions

  1. Place the trimmed fillets in a lightly greased baking tray. Grate ginger and lime zest over the fish.

  2. Lightly sprinkled tumeric, add spices & herbs and coconut cream to cover.

  3. Bake in oven 180 c for around 12 minutes. Serve with steamed rice & a mango & coriander salsa.

    Recipe courtesy of 3 Seeds Cooking School.

  • NEW SEASON ASPARAGUS. PEAK BLOOD ORANGE SEASON. BEAUTIFUL SUGAR PINES. GREAT VALUE TOMATOES, BROCCOLI & CAULIFLOWER. BEAUTIFUL BLOOMS.