Monday 20 May 2013

Thai Style Fish with Tomato Basmati Rice

A few days ago I took part in a fund rasing event for Sailabily, which provide sailing instruction for persons with a disability, who wish to learn to sail. There was a sausage sizzle and garage sale, one of the items at the sale was a Le Creuset frying pan that had only been used once before...score 

When I got home I decided I should try out the new pan (i should have taken a photo) my first plan was to make white fish with a caper leek sauce and roasted tomato rice, but when I looked in my fridge I realised I had bought a bunch of Thai ingredients in the Graham Street wet market a few days ago which I hadn't used yet. I had already started the rice by this point and thought the combo might be been a bit weird but they ended up working very well together.

Firm white fish with a zingy flavour of lemon grass and kaffir lime leaves with a hit of chili, and the added coconut milk softens the flavours nicely. All served on top of a bed of fragrant basmati rice with roasted tomatoes. enjoy xx
Thai Style Fish

Servings per recipe - 2
Nutritional Information - Amount per serving:

1 firm white fish fillet (i used NZ ling fillet)
3 shallots
1 stalk of lemon grass
3 large red chilies
Juice of 1 lime
4 kaffir lime leaves
1 Tablespoon olive oil
100ml coconut milk

(start rice recipe below)
1. Thinly slice shallots and lime leaves.
2. Cut 1/2 cm thick rounds of red chilies.
3. Hit lemon grass stalk with rolling pin, then mince.

4. Cut fish into 2.5cm cubes.
5. In bowl mix fish, shallots, chilies, lime leaves, olive oil and lime juice in bowl.
6. Heat olive oil in pan, sauté fish mixture in pan until fish is almost cooked though (4-5minutes), pour in coconut milk and cook for 2 minutes until coconut milk has thickened.
7. Serve on top of tomato basmati rice.

Tomato basmati rice

Servings per recipe - 2
Nutritional Information - Amount per serving:

1 cup brown basmati rice
1 cup water
8 roasted cherry tomatoes
1 teaspoon butter
1/4 teaspoon no msg veggie stock cube

1. Roast tomatoes in oven for an hour, these can be made ahead of time.
2. Rinse rice.
3. In saucepan mix rice, water, roasted tomatoes, butter and stock cube. Cover and bring to boil, lower heat and simmer for 5 minutes, turn of heat LEAVE COVERED for 10 minutes then stir.


  1. You got to use your frying pan! Yay! Recipe looks yummy, I'll give it a go, Karen

    1. Yup, already used it a few times. Let me know how the recipes goes, would love to see a photo!