Ginger Soy Baked Fish with Coconut Rice

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.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Asian

Keyword: Baked Fish Recipes

Total Time: 30

Servings:

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.

Nutrition