This Ginger Soy Baked Fish recipe is so quick and easy and I love it on top of coconut rice - the ginger and soy cuts through the creamy rice perfectly.
If you follow my 30 minute recipes, you’ll know that most often I use microwave rice, and this is because I’m all about making things quick and easy on a weeknight.
However, this recipe is the exception. This recipe features luscious coconut rice, and the rest of the recipe is so quick and easy we have plenty of time to make it. The fish has a very simple marinade and is baked in the oven for just over 10 minutes, we just chop our herbs, and serve it all with the creamy and delicious coconut rice.
And, if I do say so myself, I think I’ve got the formula for the coconut rice worked out just right. So there should be no unnecessary faffing about, just fluffy, creamy, delightful rice with a subtle hint of coconut.
Jump to:
Ginger Soy Baked Fish Ingredients
- Jasmine rice
- Coconut milk
- Sugar
- Fresh ginger
- Soy sauce
- Fish sauce
- Rice wine vinegar
- Fillets of large white fish (e.g. rockling)
- Broccoli
- Mint
- Spring onion
- Coriander
- Lime
See recipe card for quantities.
How to make Baked Fish with Coconut Rice
1. Preheat your oven to 200 C and get out a roasting tray.
2. Add rice to a large bowl and rinse several times until water runs clear, then drain water and add to a saucepan with fresh water, coconut milk and sugar.
TIP: I usually skip rinsing my rice, but not when making coconut rice - the coconut milk will make it gluggy if you don’t.
- 1 ⅓ cups jasmine rice
- 1 cup water
- 270ml coconut milk
- ½ teaspoon sugar
3. Bring to the boil, then once boiling, turn the heat down to low, cover and cook for 15 minutes, then rest, covered, for a further 5 minutes.
4. Put another saucepan of water on to boil - this will be for our broccoli.
5. Peel and slice ginger into matchsticks (or grate ginger if you prefer) and add to a bowl with soy sauce (low sodium opt.), fish sauce and rice wine vinegar.
- 4cm fresh ginger
- ¼ cup soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
6. Make a foil “boat” around your fish, then pour over ginger soy mixture and put in the oven for 10-12 minutes, depending on how thick your fish is.
TIP: You can always check it and return it to the oven if it’s not cooked through.
- 4 fillets of large white fish (e.g. rockling)
7. Chop broccoli into florets. Pick mint leaves and finely slice. Trim and slice spring onions. Chop coriander. Slice lime in half.
- 1 head broccoli
- ½ bunch mint
- ½ bunch spring onion
- ¼ bunch coriander
- 1 lime
8. Add broccoli to the boiling water and cook for just a minute or two, until bright green.
- Chopped broccoli
9. To serve, fluff rice.
For little ones, flake fish and check for bones. Serve with broccoli and rice.
For adults, serve fish over the rice with broccoli alongside, topped with herbs and spring onions. Drizzle over any sauce from the tray and squeeze over lime.
Substitutions
- Vegetarian - To make this vegetarian swap silken tofu would be DIVINE here with the ginger and soy. Alternatively you could use slices of portobello mushrooms and cook for longer.
- Gluten Free - Swap soy for tamari.
- Dairy Free - This dinner is Dairy Free.
Kid-Friendly Variations
- You may wish to put less ginger on your child’s piece of fish or take it off before serving them. Serve up rice, flaked fish (taking care for bones) and greens separately.
Equipment
You will need a roasting tray, 2 saucepans, a stovetop, an oven.
Top tip
Make sure you use full fat coconut milk here, not only is it more full of that coconut flavour but it will also give your rice a fluffier texture, as it won’t glug together. Also, I love matchsticked ginger, but if you prefer your ginger to be less noticeable in the dish then finely grate it instead of slicing it.
Recipe
Ginger Soy Baked Fish with Coconut Rice
Equipment
- Roasting tray
- 2 Saucepans
- Stovetop
- Oven
Ingredients
- 1 ⅓ cups jasmine rice
- 1 cup water
- 270 ml coconut milk
- ½ teaspoon sugar
- 4 cm fresh ginger
- ¼ cup soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 4 fillets of large white fish e.g. rockling
- 1 broccoli head
- ½ bunch mint
- ½ bunch spring onion
- ½ bunch coriander
- 1 lime
Instructions
- Preheat your oven to 200 C and get out a roasting tray.
- Add rice to a large bowl and rinse several times until water runs clear, then drain water and add to a saucepan with fresh water, coconut milk and sugar.TIP: I usually skip rinsing my rice, but not when making coconut rice - the coconut milk will make it gluggy if you don’t.1 ⅓ cups jasmine rice, 1 cup water, 270 ml coconut milk, ½ teaspoon sugar
- Bring to the boil, then once boiling, turn the heat down to low, cover and cook for 15 minutes, then rest, covered, for a further 5 minutes.
- Put another saucepan of water on to boil - this will be for our broccoli.
- Peel and slice ginger into matchsticks (or grate ginger if you prefer) and add to a bowl with soy sauce (low sodium opt.), fish sauce and rice wine vinegar.4 cm fresh ginger, ¼ cup soy sauce, 1 tablespoon fish sauce, 1 tablespoon rice wine vinegar
- Make a foil “boat” around your fish, then pour over ginger soy mixture and put in the oven for 10-12 minutes, depending on how thick your fish is.TIP: You can always check it and return it to the oven if it’s not cooked through.4 fillets of large white fish
- Chop broccoli into florets. Pick mint leaves and finely slice. Trim and slice spring onions. Chop coriander. Slice lime in half.1 broccoli head, ½ bunch mint, ½ bunch spring onion, ½ bunch coriander, 1 lime
- Add broccoli to the boiling water and cook for just a minute or two, until bright green.1 broccoli head
- To serve, fluff rice.For little ones, flake fish and check for bones. Serve with broccoli and rice.For adults, serve fish over the rice with broccoli alongside, topped with herbs and spring onions. Drizzle over any sauce from the tray and squeeze over lime.
Leave a Reply