Thai fish with coriander rice

THAI FISH AND RICE WITH CORIANDER

Portions : 4 - Preparation : 10 minutes - Cooking : 20 minutes

Ingredients

• 4 thin eagle steaks
• 60 ml (4 tablespoons) butter, softened
• 2 garlic cloves, minced
• 15 ml (1 tbsp.) ginger, chopped
• 125 ml (1/2 cup) panko breadcrumbs
• 1 lime, juice
• 15 ml (1 tbsp.) sugar or brown sugar
• 60 ml (4 tbsp.) fish sauce
• 5 ml (1 tsp.) lemongrass, chopped
• 1 Thai chili pepper, seeds removed, finely chopped to taste
• 1 onion, thinly sliced
• 1-2 peppers, thinly sliced
• Salt and pepper to taste

Coriander rice

• 1 onion, chopped
• 60 ml (4 tbsp.) canola oil
• 500 ml (2 cups) jasmine rice
• 750 ml (3 cups) vegetable stock
• 15 ml (1 tbsp.) butter
• 90 ml (6 tbsp) coriander leaves, chopped
• 1 lime, zest
• salt and pepper to taste

Topping

• Crushed peanuts

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine butter, garlic, ginger, breadcrumbs, lime juice, sugar, lemongrass, fish sauce and pepper to taste.
3. Spread prepared mixture over each fish steak.
4. In an ovenproof dish, place the onion and peppers on the bottom, then place the fish pavés in the oven and bake for 20 minutes.
5. If necessary, brown under the broiler.
6. Meanwhile, in a saucepan, sauté the onion in a little oil for 2 minutes.
7. Add the rice, stir, then once coated with fat, add the stock and reduce over medium-low heat.
8. Cover and cook for around 10 minutes, or until all the liquid has been absorbed.
9. Add the butter, coriander and lime zest and check the seasoning.
10. Serve the fish with the prepared rice, garnished with a few crushed peanuts.