LEMONGRASS FISH WITH COCONUT SPINACH RICE

LEMONGRASS FISH WITH COCONUT SPINACH RICE

A simple meal for two. Coconut rice with spinach can be cooked with leftover rice also, just heat through and add coconut milk and stir in spinach. I used lemongrass as skewers to flavour the fish.

Serves: 2 

Time: 40 minutes

1/2 cup coconut Milk
1 clove garlic chopped
2  Lemongrass stalks about 15cm
1 1/2 tbs oil 

salt and pepper

1 tbs lemon juice
1 packet about 100grms baby spinach
1/2 tsp chilli flakes
1 bunch spring onions chopped (white part will be used)
300 grms  any white fish ( I like cod)

1 cup rice

Method

Put a pan on a medium heat and add coconut milk, water and rice. Bring to boil. Reduce the heat and cover with a lid and cook for 8 - 10 minutes stirring frequently until the rice is almost tender. 

Add the water more water if rice is not cooked through. Then, stir in the spinach and lemon juice and cover till serving time.

Slice each of the lemongrass stalk in half lengthways. Cut the thin ends of each stalk to a point.

Cut the fish into cubes. Thread the fish onto these skewers.

Separate the green and white part of the spring onions and chop the white part.

Heat the oil in a large pan with the chilli flakes, garlic and white part of the scallion.

Add the fish skewers to the pan and fry for about 5 minutes turning until cooked through.

Serve the cooked coconut rice on a plate and arrange the fish skewers on top.