Coconut & Lime Baked Fish with Fluffy Rice & Asian Greens

Cook Rice:

Preheat oven to 200°C. In a medium pot, bring 1 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Make Coconut Crumb:

Pulse coconut flakes in food processor or blender until roughly chopped. Zest lime and mix with coconut. Place fish on a lined baking tray and press coconut crumb on the top. Drizzle with oil and season with salt, and pepper.

Bake Fish:

Place fish in the oven and cook for 15-18 minutes - until the coconut crumb is golden and fish is opaque and cooked through. Meanwhile; trim ends of Pak choy and Chinese broccoli (discarding ends). Cut Pak choy length ways in quarters. Cut Chinese broccoli stems and leaves into thirds. De-string sugar snaps. Cut lime in half.

Saute Greens:

Heat oil in a fry pan over medium-high heat. Add greens and saute for 3-5 minutes, until bright green and cooked to your liking (we like ours with a nice bit of crunch). Add a squeeze of lime juice (to taste) over and season with salt and pepper.

You Plate It:

Combine coconut milk and remaining lime juice in a small jug. Divide rice and greens between plates and top with baked coconut fish. Dress with lime coconut milk and enjoy!