Hello ladies and gents this is the Viking telling you that today we are talking about
Red curry fish skewers with rice
INGREDIENTS
- 1/4 cup Five Tastes Thai red curry paste
- 100ml coconut milk
- 1 lime, rind finely grated, juiced, plus extra lime wedges to serve
- 1 tablespoon brown sugar
- 800g pink ling fish fillets, cut into 4cm pieces
- 2 x 250g packets Coles Brand Jasmine Rice, to serve
- 100g Coles Brand Australian mesclun leaf blend
- Coriander sprigs, to serve
METHOD
Step 1
Combine the curry paste, coconut milk, lime rind and juice, and sugar in a bowl.
Step 2
Place fish in a shallow glass bowl or large sealable plastic bag and pour over marinade. Toss to coat. Chill for 20 minutes.
Step 3
Thread fish onto soaked bamboo skewers. Heat a lightly greased barbecue grill or chargrill on medium-high. Cook, turning, for 8 minutes or until fish is cooked through. Meanwhile, cook rice following packet directions. Serve the skewers with rice, salad, coriander and lime wedges.
And as always have a chilled day from the Viking
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