Coconut Baked Fish with Lime, Chilli & Snow Peas
Recipe by Jacqueline Alwil, Featured on Good Chef Bad Chef
Serves 2 | 
Prep 10 minutes | 
Cook 15 minutes 
Ingredients:
- 2 firm white fish fillets (e.g. snapper, barramundi or flathead)
- 65ml AYAM™ Coconut Milk
- Zest and juice of 1 lime
- 1 small red chilli, finely sliced (or to taste)
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp AYAM™ Fish Sauce (or tamari for gluten-free)
- 1 tsp honey
- 1 tsp extra virgin olive oil
- 1 cup snow peas, trimmed
- Sea salt and pepper
- Fresh coriander or Thai basil, to serve
- Steamed brown ric, quinoa or mix, to serve
Method:
- Preheat oven to 200°C (fan 180°C). Line a small baking dish with baking paper.
- In a small bowl, whisk together coconut milk, lime zest and juice, chilli, garlic, ginger, fish sauce, honey, extra virgin olive oil, and pepper.
- Place fish fillets in the dish and pour over the coconut-lime mixture, turning to coat well. Spoon some of the sauce over the top of each fillet.
- Bake uncovered for 10 minutes. Add the snow peas around the fish, spoon some sauce over them, and return to the oven for another 4-5 minutes, until the fish flakes easily and the snow peas are just tender.
- Spoon rice/quinoa onto plates, top with fish and snow peas, and drizzle over the coconut-lime sauce. Scatter with fresh coriander or Thai basil.
Tips: Substitute prawns for chicken, tofu, or extra vegetables.
